Amish Shoofly Pie
1 (9-inch) pie crust, unbaked
Crumb Mixture:
(reserving ½ cup for topping)
2/3 cup firmly packed brown sugar
1 tablespoon solid shortening
1 cup all-purpose flour
Filling:
1 teaspoon baking soda
¾ cup boiling water
1 egg, beaten
1 cup molasses
Directions:
Preheat oven to 375 degrees.
Mix brown sugar, shortening, and flour and set aside ½ cup for topping.
Combine soda with boiling water, then add egg and molasses. Stir well to create a syrup. Add crumb mixture, except for ½ cup reserved mixture. Pour into unbaked pie crust and cover with reserved crumb mixture.
Bake at 375 degrees F for 10 minutes, then reduce heat to 350 degrees and bake for an additional 35-45 minutes (until firm).
When cut into, the bottom may be "wet." This is okay because it is called a "wet bottom shoofly pie."
Serves 6-8
1 (9-inch) pie crust, unbaked
Crumb Mixture:
(reserving ½ cup for topping)
2/3 cup firmly packed brown sugar
1 tablespoon solid shortening
1 cup all-purpose flour
Filling:
1 teaspoon baking soda
¾ cup boiling water
1 egg, beaten
1 cup molasses
Directions:
Preheat oven to 375 degrees.
Mix brown sugar, shortening, and flour and set aside ½ cup for topping.
Combine soda with boiling water, then add egg and molasses. Stir well to create a syrup. Add crumb mixture, except for ½ cup reserved mixture. Pour into unbaked pie crust and cover with reserved crumb mixture.
Bake at 375 degrees F for 10 minutes, then reduce heat to 350 degrees and bake for an additional 35-45 minutes (until firm).
When cut into, the bottom may be "wet." This is okay because it is called a "wet bottom shoofly pie."
Serves 6-8
