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Showing: Wet-Bottom Shoofly Pie - Sugar Pie I

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Wet-Bottom Shoofly Pie

Submitted by: Bea

Home Town: Glenwood, New York, USA

Living In: Harrisburg, Pennsylvania, USA

The "wet-bottom" in this pie consists of molasses, corn syrup and water. Brown sugar crumb rest between layers of the molasses mixture.

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Warm Apple Buttermilk Custard Pie

Submitted by: NEONWILLIE

Warm apple slices are sugared and coated with cinnamon, and arranged in the bottom of a pastry crust. A thick buttermilk custard is poured on top, and then the pie is baked for 30 minutes. Then a buttery, sweet streusel topping is added, and the pie is slipped into the oven to finish baking.

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Walnut Raisin Pie

Submitted by: NAOMI GRUPE

A great pie for any ime of year. Walnuts and raisins are spiced up with cinnamon, nutmeg and cloves.

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Vinegar Pie X

Submitted by: Margie Cagle

A vinegar pie spiced with cinnamon, cloves and allspice.

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Vinegar Pie VIII

Submitted by: Phyllis Bartlow

Cider vinegar and grated lemon rind distinguish this old-fashioned pie. The filling is cooked until it thickens and then poured into a waiting crust to bake. Serve it with whipped cream garnished with a bit more grated lemon rind.

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Vinegar Pie VII

Submitted by: Sue

Sugar, flour, vinegar, eggs, and water are cooked until thick, and then butter and lemon extract are stirred in. This velvety filling is poured into a baked crust and chilled before serving. Top with whipped cream if desired.

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Vinegar Pie VI

Submitted by: Lela Massey

Self-rising flour, vanilla extract and apple cider vinegar distinguish this sweet, classic pie. Along with sugar, butter and eggs, they 're all mixed together in a bowl, poured into a prepared crust and baked.

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Vinegar Pie V

Submitted by: Jean

Lemon juice is added to the cooked and creamy vinegar custard just before it's poured into the waiting crust, adding a wonderful taste treat to this old-fashioned pie topped with meringue.

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Vinegar Pie IX

Submitted by: GAF55

Lots of cinnamon, cloves and allspice go into this sweet pie. Sugar, flour, egg, spices, water and vinegar are stirred together and heated on the stove very slowly until thick and creamy, and then the filling is poured into a prepared crust. This wonderful old-fashioned pie is then baked, cooled and served with whipped cream.

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Vinegar Pie IV

Submitted by: Maggie

We know that this version of vinegar pie is about a century old, so while you 're mixing it up, you can contemplate all the people it 's delighted over the years. Egg, sugar, butter, flour, lemon juice, water and vinegar are mixed together in a bowl, poured into a prepared crust and baked.

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Vinegar Pie III

Submitted by: Glenda

For this old-fashioned pie, a creamy custard is topped with meringue and baked until lightly browned.

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Vinegar Pie II

Submitted by: Jean

If you crossed the plains in a covered wagon, you no doubt made vinegar pies along the way. Those early cooks substituted vinegar for lemons and the recipe stuck. The addition of mace and allspice in the cooked custard filling is a nice touch that you taste in every lovely bite. There 's even a bit of vinegar added to the meringue topping.

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Vinegar Pie I

Submitted by: Kevin Ryan

"This is a very old pie, probably invented by people who had little access to fresh supplies such as lemons or cream. Some say that it was the pioneer women who first thought up the idea. The lemon extract in this recipe is a my addition. The original recipe calls for regular vinegar which, for me, gives a bland pie. You can substitute apple cider vinegar, leaving out the lemon extract, for a very good taste. Be sure to let the pie crust cool before filling."

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Vinegar Pecan Pie

Submitted by: Laura Manus

A favorite pie that is not quite as sweet tasting as the standard pecan pie. Whips up in minutes.

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Vida's Famous Buttermilk Pie

Submitted by: Donna Lasater

This rich vanilla scented custard pie is made with whole eggs, buttermilk and butter.

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Traditional Shoofly Pie

Submitted by: Robert Manning

It's gooey sweet and unadorned by a top crust. What better invitation to come join the party does a hungry insect need? It should be called "molasses pie," but it's whimsically named shoofly because its "open" structure lures flies that must be shooed away. Shoofly Pie is thought to be a Pennsylvania Dutch creation, and may be a direct descendant of "Centennial Cake" introduced at the first World's Fair -- the 1876 Philadelphia Centennial Exposition.

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Sugar Pie IV

Submitted by: TLTRN

Sugar pie made with brown sugar, cream and pecans.

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Sugar Pie III

Submitted by: Phyllis Bartlow

Maple and brown sugars blend with flour, cream and vanilla to create a filling that bakes up sweet, creamy and memorable. Serve this delectable pie with whipped cream and a sprinkling of nutmeg.

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Sugar Pie II

Submitted by: CLYON

Sugar, flour, salt, water and a sprinkling of nutmeg is all you need for this easy-to-make pie. Stir them together, pour the filling into a prepared pie crust, and bake it for 45 minutes to get a nice, sweet pie.

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Sugar Pie I

Submitted by: Cathy

Sugar and butter are creamed together until fluffy, and then eggs, fresh lemon juice, and flour are stirred in. The custard filling is poured into a pie shell, and it's baked until fragrant and set. Garnish this lovely pie with paper-thin slices of lemon and springs of mint, if desired.

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