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Print this Recipe    Shoofly

Pastry for a one-crust, 9" pie.

Bottom part: Top part:
1/2 cup molasses 1 1/2 cups flour
1 teaspoon soda 1 cup brown sugar
1 cup boiling water 3/4 cup butter or lard
Pinch of salt 1/2 teaspoon cinnamon

Dissolve the soda in the molasses and stir until it foams. Add the boiling
water and salt.

Mix the flour, butter, sugar and cinnamon into crumbs.

Pour 1/3 of the liquid into the unbaked crust. Sprinkle 1/3 of the crumbs
over the liquid. Continue with alternating layers, putting the final 1/3
of the crumbs on top.

Bake in a 375degF oven for about 1/2 an hour until the crumbs and crust are
golden.


Shoo-fly Pie with a Wet Bottom and a Creamy Top

Pastry for a deep, one-crust, 9" pie. Whipped cream for `slathering'.

Bottom part: Top part:
3/4 cup boiling water 1 1/2 cups sifted flour
1 cup dark molasses 1 cup brown sugar
1/2 teaspoon soda 3/4 cup shortening
1/4 teaspoon salt

Pour boiling water over the soda in a bowl and stir in the molasses. Pour
into the pie shell.

Mix the top part ingredients into crumbs and sprinkle over the molasses
mixture.

Bake in a 350degF oven for 30 to 40 minutes.

Let it cool and slather it with whipped cream.


Ontario Candy Pie

[This one is Staebler's mother's adaptation of shoo-fly pie.]

Pastry for a one-crust, 9" pie

Bottom part: Top part:
1 1/2 cups maple syrup 1 cup flour
1/2 teaspoon soda 1 cup brown sugar
1/2 cup butter

Dissolve soda in the maple syrup and pour the mixture into the pie shell.

Mix the top part into crumbs and spread over the top of the pie.

Bake in a 350degF oven for about half an hour --- but watch it: this
bubbling, sticky, luscious thing (sic!) has a tendency to run over and make
a mess of the oven.

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