A special recipe for shoo-fly pie
Weekly Record reader Carol Lichtenwalner of New Freedom sent me this recipe for shoo-fly pie. She writes: “It was given to me by my mother many many years ago. I have been baking since I was 18 years old and I’m now 71 and love shoo-fly pie. I’m sure you will love it. It’s gooey on the bottom.”
·1 cup flour
·1 Tbsp. Crisco
·3/4 cup dark brown sugar
Save out 1/2 cup of mixture for top of pie.
·1 cup King Syrup
·1 beaten egg to above dry mixture
Dissolve 1 tsp. baking soda in 3/4 cup boiling water and add to mixture.
Lastly, add 1/4 cup hot water and mix well. Sprinkle the half cup crumbs on top.
Use 9-inch unbaked pie crust. Pour mixture into it and top with the 1/2 cup of crumbs. Bake at 350 for 30 minutes and at 375 for 10 minutes until firm.
I’m hoping to make a shoo-fly pie using Carol’s recipe this holiday season. I’m a bit afraid to make it before then; if I end up really liking it, I’m afraid I’ll eat it all, and I’m trying to watch my weight again!
Of course, if any of my faithful blog readers want to have a “taste-test party…”