Shoefly Pie

Ingredients

• + C. Molasses
• 1 Egg Yook, well beaten
• dis- solved in 3/4 C. boiling water
• 3/h C. Flour
• 1/3 C. Brown Sugar
• 2 Tb. Shortening
• 1/8 tsp. Cloves
• tsp. Cinnamon
• tsp. Salt
• 1/8 tsp. Nutmeg

Method

1. 1

   Line pie pan with unbaked pie crust.

2. 2

   Mix all ingredients for crumbs, work in shortening.

3. 3

   Make alternate layers of filling and crumbs, ending with crumbs on top.

4. 4

   Bake at 450° until crust edge begins to brown.

5. 5

   Reduce heat to 350° and bake about 20 mins. more.

Nutrition per serving

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 48. The excerpt below is the record exactly as published.

1 C. Brown Sugar, firmly 2 Tb. Molasses (optional) packed 3 Eggs, slightly beaten % tsp. Salt 1 C. Evaporated Milk or 1 Unbaked Pie Shell top milk. Method: Combine pumpkin, salt, sugar, spices (to your liking) and molasses and mix. Add eggs and milk and mix thoroughly. Pour mixture into unbaked pie shell, Bake in hot oven (425°) for 40 to 45 mins. or until knife inserted comes out clean. - Marguvite Hughes ~ 169 PINE-ANGEL PIE 1 Pkg. Lemon Jello 1 C. Canned Milk 1 tall can Crushed Pine- 1 Lemon apple (approx. 14 C.) 1 C. Sugar Method: 1. Make unbaked Graham-cracker-—butter crust and chill till ready for use, 2. Place can crushed pineapple in saucepan and bring to boil, Dissolve lemon jello and sugar. Stir - Place in refrigerator until mixture becomes real thick. 3. Chill canned milk and whip with 1 Tb. Lemon Juice 4, Fold gelatin mixture into canned milk whip. 5. Pour into crumb crust and chill, Makes large 9" pie. - Dawn Marcus - SHOEFLY PIE + C. Molasses 4 tsp. Baking Soda , dis- 1 Egg Yook, well beaten solved in 3/4 C. boiling water CRUMBS 3/h C. Flour 1/3 tsp. Cloves + C. Brown Sugar tsp. Cinnamon 2 Tb. Shortening tsp. Salt 1/8 tsp. Nutmeg

Cook this with the app: pantry check, scaling, and the assistant.