Shoo-fly Pie

[Guest guest]

Shoo-fly pie is one of my husband's favorites and is something he has

missed since going gluten-free. Recently, I was able to convert this

traditional pie to both gluten-free and vegan. Rave reviews --- it

turned out perfectly. I hope you enjoy it too! LaDonna

 

 

Shoo-fly Pie

 

Crumb:

 

* 1 gluten-free pie shell, unbaked

* 1 1/4 cups gluten-free flour blend

* 1/2 cup brown sugar

* 1/4 cup Spectrum non-trans-fat vegetable shortening

* 1 teaspoon cream of tartar

* 1/2 pinch of salt

 

Filling:

 

* 1 cups hot water

* 1/2 cup mild molasses

* 1/2 cup brown sugar

* 1 tsp. EnerG egg replacer

* 1/2 tablespoon flour

* 1/2 teaspoon baking soda

 

1. Combine all crumb ingredients and mix until an even crumb is

achieved. Set aside.

 

2. In another bowl, combine hot water, molasses, and brown sugar. Stir

and add egg replacer, gluten-free flour blend, and baking soda.

 

3. Pour 1/2 " of the liquid filling into the pie shell. Cover with

crumb mixture. Continue to alternate between the filling and the

crumbs until pie shell is full.

 

4. Bake in a preheated 350 F degree oven for 45 - 60 minutes. Insert a

toothpick and test for oneness. It should come out clean.

 

5. Cool and serve