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Shoo-fly Pie - wet bottom Recipe

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This recipe for Shoo-fly Pie - wet bottom, by , is from Lingenfelter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Evelyn Lingenfelter


1 cup flour
3/4 cup brown sugar
1-1/2 T. Shortening
1 cup Brer rabbit molasses, gold label. (See personal notes)
1 egg, beaten
1 tsp. baking sola
1 cup boiling water
1 deep 9" pie shell, unbaked

Mix flour, sugar, and shortening until crumbly.
Save 1/2 cup for the top.
Mix baking sola in boiling water with molasses and egg.
Add remaining crumbs.
Pour into unbaked pie shell.
Sprinkle crumbs on top.
Bake @375 for 45 min.

Personal Notes:
Personal Notes:
This is one of Cindy's favorite pies that I used to make more than I have recently.

You can use 1/2 regular dark karo and 1/2 Brer Rabbit gold label molasses.




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