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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Loleda Shutt. It was one of five Sho-Fly pie recipes in the book. The real question for Sho-Fly pie lovers is - wet or dry? Ingredients:
2 pie crusts, 9-inches each |
1 cup molasses |
1 cup light brown sugar |
1 egg, unbeaten |
2 cups water, warm |
1 teaspoon baking soda |
1 teaspoon vanilla |
3 cups flour |
1 cup light brown sugar |
1/2 cup shortening |
1/2 teaspoon salt |
Directions:
1. Mix the 'first mixture' ingredients.
2. Pour into unbaked pie shells.
3. Mix the crumb mixture until it has the desired crumb texture.
4. Divide crumb mixture between two pie shells.
5. Lightly stir the crumb mixture into the filled pie crusts.
6. Bake at 350 degrees for 45 to 60 minutes.
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