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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Wet-Bottom Shoofly Pie Recipe

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This recipe for Wet-Bottom Shoofly Pie is from Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 9 in pie crust
3 tbs solid vegetable shortening, butter, room temperature
1 1/2 c all-purpose flour
2/3 c firmly packed brown sugar
1/4 tsp salt
1 tsp baking soda
1 c hot water
1 c dark molasses*
1 egg

* can substitute 1/2 c dark molasses and 1/2 c light or dark corn syrup

Directions:
Directions:
Preheat to 400º

Set aside pie pan with crust.

in a large bowl, using a pastry blender or two knives, cut shortening or butter into flour, brown sugar and salt until mixture is a crumble and particles are the size of small peas; set aside.

in a large bowl, add baking soda and hot water; stir until baking soda is dissolved. Add molasses and egg; beat until well blended. Pour into prepared unbaked pie shell, filling half full (you may not need to use all of the filling). Trim over hanging edge of pastry 1/2 in from rim of plate.

Gently sprinkle prepare crumb topping evenly over top of pie (crumbs will partly sink and float)

Bake 10 minutes and then reduce heat to 350º. Bake an additional 35 to 40 minutes or until the internal temperature registers at least 160º on a cooking thermometer and a knife inserted in the center comes out clean

Remove from oven and cool on wire rack before serving. Pie is best served at room temperature.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
25 mins

 

 

 

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