Wet Bottom Shoo-Fly Pie

Pennsylvania Dutch Dessert Recipes

Pie filling: 1 egg yolk 1/2 c. molasses 1/2 tsp. baking soda 3/4 c. water (hot) Crumb mix: 3/4 c. flour 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. cloves (if desired) 1/2 tsp. nutmeg (if desired) 1/2 c. brown sugar 1/8 c. shortening 1 prepared pie shell, unbaked.

Preheat oven to 425°F. Place pie crust in pie plate. Separate egg. Set whites aside. Beat yolk. Combine baking soda with hot water; mix baking soda paste with beaten egg yolk and molasses. Place in pie crust In separate bowl, mix together flour, salt, cinnamon, cloves, nutmeg, brown sugar and shortening. Work into crumbs. Place in pie crust over molasses layer (You may wish to decrease or eliminate the cloves and nutmeg if this pie is for children.) Bake at 425°F for 10 minutes. Reduce heat to 375°F and continue baking for 30 to 40 minutes or until the crust that shows is golden brown and pie is set.

Submitted by Tim Grant
Contributed on: Friday May 12th, 2006 and modified on Tuesday December 16th, 2008