Wet-Bottom Shoofly Pie

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.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 407 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 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.

Step 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.