Shoo-Fly-Pie

by Connie Kallenbach

Liquid:
1 c. light brown sugar
1 c. grandma’s molasses
1 egg
1 tsp. baking soda
1 Tb. flour

Crumbs:
2 1/4 c. flour
1 c. light brown sugar
1 tsp. baking soda
pinch of salt
1/2 c. shortening
1/2 tsp. cinnamon

Mix each separately. Add 2 cups of boiling water to liquid and chill. When liquid is room temperature, pour liquid into a 10 in. pie shell. Sprinkle crumb mixture on top. The crumbs should float on top creating a wet bottom shoo-fly-pie. Bake at 350° for 35-40 min. Yields two 10 in. pies.