Shoo Fly Pie

Ingredients

• 4 cups flour
• 1/2 cup butter or lard
• 1 cup sugar
• 1 cup molasses
• 2 teaspoons soda
• 1 cup boiling water

Method

1. 1

   Make a nice thin lower crust.

2. 2

   Keep 1 cup of crumbs to sprinkle on top of pies when nearly baked.

3. 3

   Mix the remainder with molasses, soda, and boiling water.

4. 4

   Enough for four pies.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 82. The excerpt below is the record exactly as published.

cups boiling water, 5 tablespoons vinegar, about 5 tablespoons corn starch, butter size of an egg, 1 cup of sugar. Put the water, sugar, butter and vinegar in a pan, thicken with cornstarch, then add the beaten yolks, flavor with lemon and pour into the crust (bake the crust first) ; beat the whites of the eggs with 4 tablespoons of sugar, put over the pies, and set into the oven to brown lightly. This will make 2 pies. CUSTARD PIE — Mrs. E. B. Mahon. 3 eggs, 2 tablespoons of sugar, 1 pint of milk, nutmeg and a pinch of salt. CREAM PIE— Mrs. W. F. Jones. Line your pan with rich pastry. With an egg beater whip one cup cream, not too rich, until it is frothy, s^dd % cup of sugar and the whites of 4 eggs well beaten, and beat all together, flavor with vanilla and bake until it sets. MOCHA PIE, (Original)— Mrs. W. F. Jones. Line deep pie pan with rich pastry. 4 eggs, 1 pint milk, '% cup sugar, % cup cream, coffee and vanilla extract. Beat very light 2 eggs and 2 yellows, reserving the whites, add % cup of sugar and 1 pint of rich milk, % teaspoon vanilla and 2 teaspoons coffee extract. Beat all thoroughly, pour into pan and bake. Beat the 2 whites very stiff, add to % cup of cream whipped, sweeten and flavor with coffee extract and a little vanilla to taste. When the pie is cold spread over top. If this pie stands it will soak the crust, but it must stand long enough to be cool. The filling could also be used as custard, bake in granite pan, omitting the crust. SHOO FLY PIE— Mrs. C. C. Olmsted. Make a niae thin lower crust. Filling — 4 cups flour, % cup butter or lard and 1 cup sugar riveled together, keep 1 cup of these crumbs to sprinkle on top of pies when nearly baked and put the remainder in with 1 cup of molasses, 2 teaspoons soda

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