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Wet-Bottom Shoofly Pie
Wet-Bottom Shoofly Pie
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Indulge in a decadent Pennsylvania Dutch shoofly pie with rich molasses and brown sugar crumb layers.
Ingredients:
  • 1.5 cups all-purpose flour
  • 0.5 cup brown sugar
  • 2 tablespoons shortening
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • 0.5 cup dark corn syrup
  • 0.5 cup molasses
  • 0.25 teaspoon salt
  • 1 (9 inch) unbaked pie crust
Instructions:
  • Create the crumbs by mixing flour, brown sugar, and shortening in a medium bowl. Use a pastry cutter or your fingers to blend the ingredients until you form fine crumbs. Then, set aside.
  • Preheat the oven to 375°F (190°C) for the perfect cooking temperature.
  • Prepare the filling by dissolving baking soda in boiling water in a medium bowl, then mix in corn syrup, molasses, salt, and egg until well combined. Spread 1/3 of the mixture into the unbaked pie crust, then sprinkle 1/3 of the crumbs on top. Repeat layering until all mixtures are used up.
  • After 10 minutes in the preheated oven, reduce the temperature to 350 degrees F (175 degrees C) and bake for another 30 minutes.

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