Shoo-Fly Pie Recipe

Name: Shoo-Fly Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9-inch pastry crust (unbaked); 3/4 c. flour; 1/2 c. packed brown sugar; 3 Tbsp. butter or margarine; 1/2 tsp. salt; 1/2 tsp. ground cinnamon; 1/4 tsp. ground ginger; 1/8 tsp. ground nutmeg; 3/4 c. hot water; 1/2 tsp. baking soda; 1/2 c. dark molasses; 1 egg yolk, well beaten

Servings: persons

9-inch pastry crust (unbaked)
3/4 c. flour
1/2 c. packed brown sugar
3 Tbsp. butter or margarine
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
3/4 c. hot water
1/2 tsp. baking soda
1/2 c. dark molasses
1 egg yolk, well beaten

1
Mix water and baking soda.
2
Stir in molasses and egg yolk. Pour into pie crust.
3
Mix flour, sugar, margarine and spices with your hands until just crumbly.
4
Sprinkle mixture over filled pie crust.
5
Bake in preheated 400u00b0 oven for 15 minutes.
6
Reduce oven to 325u00b0; continue to bake until browned, about 15 minutes.
7
Serve warm.
8
Delicious with ice cream or whipped cream.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 9-inch pastry crust (unbaked), 3/4 c. flour, 1/2 c. packed brown sugar, 3 Tbsp. butter or margarine, and more.

Yes, Shoo-Fly Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Shoo-Fly Pie

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