Shoo Fly Pie

Shoo Fly Pie also known as Molasses Pie originates from the Treacle Tart (a British generic name for any syrup made during the refining of sugar cane).

This is the Crackerberries version of the recipe.  Typically the crumbs serve as the crust, but
Tall Cool  ټne likes pie and loves pie crust, so this the alternate version of the Shoo Fly Pie.

1 Pie Crust

Crumb mixture:

1 cup flour

½ cup crushed saltine crackers, seasoned with pepper

¼ tsp cinnamon

1/3 cup brown sugar

3 tbsp butter

Combine flour, crackers, cinnamon and brown sugar.  Cut in butter until fine crumbly mixture forms.  Spread 2/3 of crumb mixture into pie crust, pressing gently into sides and bottom of crust; set aside.

Syrup mixture:

½ cup molasses

1/3 cup brown sugar

1 egg

½ cup hot water

½ tsp baking soda

Dissolve baking soda in hot water.  Combine molasses, brown sugar and slightly beaten egg together in bowl and mix well.  Pour hot water over mixture and blend in. 

Pour ½ of syrup over pie crust and swirl around to cover, add remaining syrup.  Sprinkle with remaining crumbs.  Bake at 400º for ten minutes, drizzle with a little molasses and reduce heat to 350º and bake an additional 50 minutes.  Cool completely.

© Crackerberries 2012



Candied Sweet Potatoes

My plan is to add a sweet potato recipe each week until Thanksgiving.  They are so yummy.  If you have a favortie recipe you would like to share, please, do email it to me and I’ll cook them up, take a picture and post them and all the credit will go to you.

4 medium sweet potatoes, cooked and peeled

½ cup orange juice

¼ cup molasses

¼ cup real maple syrup

2 tbsp brown sugar

½ cup butter

Nutmeg (optional)

Slice cooked sweet potatoes and arrange in greased baking dish.  Melt butter and combine with remaining ingredients.  Pour over sweet potatoes and sprinkle with nutmeg.  Bake at 350º for 35-45 minutes until brown and glazed over; spoon sauce over potatoes before serving. 

© Crackerberries 2011