Shoo-Fly Pie
(My grandmother made Shoo-Fly-Pie, but I never found her recipe--if she had one. Recently, I found the recipe for it in A Taste of Carthage, a delightful down-home cookbook put together by the folks in Carthage, Tennessee, hometown of Al Gore.)


2 cups all-purpose flour

3/4 cup firmly packed brown sugar

1/3 cup butter or shortening

1/2 teaspoon nutmeg, optional

1 teaspoon cinnamon, ooptional

1 cup molasses

1/2 cup firmly packed brown sugar

2 eggs

1 cup hot water

1 teaspoon soda, dissolved in hot water

2 unbaked 9-inch pie shells


Preheat oven to 400 degrees. In a bowl, mix together first 5 ingredients until crumbly. In another bowl, mix together remaining ingredients. Pour some of the syrup into pie shells, then add 1/2 of the crumbs. Alternately, add the remaining syrup and the rest of the crumbs. Bake for 10 minutes at 400 degrees; then reduce the heat to 350 degrees and bake for 50 minutes.

Makes 2 pies