WET-BOTTOM SHOOFLY PIE

Wet-Bottom Shoofly Pie image

This is a true Pennsylvania Dutch staple.

Provided by Bea Gassman

Categories Desserts Pies Vintage Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

Ingredients

1 ½ cups all-purpose flour
½ cup brown sugar
2 tablespoons shortening
1 teaspoon baking soda
1 cup boiling water
½ cup dark corn syrup
½ cup molasses
¼ teaspoon salt
1 egg
1 (9 inch) unbaked pie crust

Steps:

To Make Crumbs: In a medium bowl, combine flour, brown sugar and shortening. Cut ingredients together with a pastry cutter or rub with fingers until dough forms fine crumbs. Set aside.
Preheat oven to 375 degrees F (190 degrees C).
To Make Filling: In a medium bowl, dissolve the baking soda in the boiling water. Stir in corn syrup, molasses, salt and egg being sure to stir well. Pour 1/3 of mixture into unbaked pie crust. Sprinkle 1/3 of the crumbs over mixture. Continue this process until crumb mixture and liquid mixture have been used up.
Bake in preheated oven for 10 minutes, then lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes.

Nutrition Facts : Calories 406.6 calories, Carbohydrate 72.9 g, Cholesterol 23.3 mg, Fat 11.5 g, Fiber 1.5 g, Protein 4.6 g, SaturatedFat 2.9 g, Sodium 399.3 mg, Sugar 30.3 g