"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, by , is from The Big Book of Things We Love to Eat, 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!

Contributor:  
Contributor:  
Millheim Methodist Church - Jeri Reish

Category:
Category:

Ingredients:  
Ingredients:  
1 egg beaten
1/2 c dark brown sugar
1 tsp baking soda
2 Tbsp flour
1 c Brer Rabbit Molasses
2 c hot water

2 c flour
1 c dark brown sugar
1 tsp baking powder
1/2 c shortening

2 unbaked pie crusts

Directions:
Directions:
Preheat oven to 350. Place pie dough in 9" pie pans. Combine egg, brown sugar, baking soda, flour, molasses and hot water. Divide liquid evenly between 2 pie pans. Mix flour, brown sugar, baking powder and shortening to form crumbs. Divide crumbs between two pies, spoon over liquid. Bake for 40 minutes.

 

 

 

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