Shoo-fly Pie

Living with special dietary needs can be challenging. Those who are diagnosed with celiac disease quickly discover that life will never be the same again. Life completely without wheat, barley, and rye is difficult at best. Wheat or components of wheat are found in many foods. Successfully converting a recipe for a favorite food to 'gluten free' is exciting! And to convert is to vegan as well is a double success. Brent was most pleased to be able to have a slice of his favorite Shoo-fly pie again; gluten-free and plant-based.

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 gluten-free 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 with tea to celebrate National Hot Tea Month. Enjoy!