Wet-Bottom Shoofly Pie
Description
The "wet bottom" in this shoofly pie consists of molasses, corn syrup and water. Brown sugar crumb rest between layers of the mixture for a true Pennsylvania Dutch staple.
Ingredients
•
1 1/2 cups all-purpose flour
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1/2 cup brown sugar
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2 tablespoons shortening
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1 teaspoon baking soda
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1 cup boiling water
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1/2 cup dark corn syrup
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1/2 cup molasses
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1/4 teaspoon salt
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1 egg
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1 (9 inch) unbaked pie crust
Directions
1
To make the 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.
2
Preheat the oven to 375 degrees F (190 degrees C).
3
To make the filling: In a medium bowl, dissolve baking soda in boiling water. Stir in corn syrup, molasses, salt, and egg, being sure to stir well. Pour 1/3 of the mixture into the unbaked pie crust. Sprinkle 1/3 of the crumbs over the mixture. Continue this process until the crumb mixture and liquid mixture have been used up.
4
Bake in the preheated oven for 10 minutes, then lower the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes.