Pie

Shoo Fly Pie

by

Lou

1 unbaked pie shell

Filling:
1 cup molasses
1 teaspoon baking soda
1 cinnamon
1 cup boiling water

Topping:
2 cups flour
1/2 cup shortening
3/4 cup granulated sugar
1 teaspoon cinnamon

Preheat oven to 375°.

Combine molasses, baking soda, and cinnamon. Pour boiling water over molasses mixture until melted. Pour into bottom of the pie crust.

Mix together the flour, shortening, sugar, and cinnamon until they resemble coarse crumbs and sprinkle over the top of the pie.

Bake for 25-30 minutes.

Melissa’s Note: I actually have made this one. It was surprisingly tasty, but apparently I couldn’t take a clear picture of it to save my life. Maybe next time.

Lemon Pie (Filling)

by

From what I can tell from Grandma’s recipe box, she LOVED lemon desserts. You are going to see a LOT of lemon recipes. 🙂

3 heaping tablespoons corn starch
1/2 cup cold water*
2 1/2 boiling water*
1 cup sugar
3 egg yolks, beaten
1 tablespoon of butter**
juice of 1 lemon
grated rind of 1/2 lemon

Moisten the corn starch in the cold water, then add the sugar and eggs. Slowly pour the mixture into the boiling water, stirring constantly. Add the lemon juice and grated lemon rind. Turn the heat down and allow to thicken, continuing to stir.

*The water amount is a guess based on other lemon pie recipes I found. Good luck.
**As best as I can find, a lump is anywhere from one to four tablespoons. A tablespoon seems to be standard for lemon pie filling recipes.

Melissa’s Comment: I rearranged the directions here. I am pretty sure a lump of cornstarch and sweet, wet scrambled eggs would have been the result of the originally written method. Not that, you know, it’s happened to me or anything.

Thank you to Samantha, Michael, and Patch for recipe corrections.