Gooey Bottom Shoo-fly Pie

Makes one 9-inch pie

 

Crumb Topping:
1 cup flour
1/2 cup light brown sugar
1/4 cup shortening
1/2 tsp. salt

Liquid Bottom:
1 cup boiling water
1 cup light molasses
1 tsp. baking soda
1 egg, beaten

 

Mix crumb topping ingredients together, using a pastry blender, until very fine. Set aside. Blend together water, molasses and baking soda. Add beaten egg mixing well. Pour into a 9-inch unbaked pie shell—a "deep pan" shell is preferable. Using a large spoon, mix the crumb mixture well into the molasses filling. Bake in moderate (325 degrees F.) for 35 to 40 minutes.

 

Shoo-fly Pies

Recipes

• Cake-like Shoo-fly Pie
• Gooey Bottom Shoo-fly Pie
• Lancaster County Wet Bottom Shoo-fly Pie
• Modern Shoo-fly Pie
• Spiced Shoo-fly Pie
• Traditional Shoo-fly Pie
• Wet Bottom Shoo-fly Pie

 

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Current Culinary Sleuth Archive

 

This page created April 1999

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Copyright © 1998-2001, Lynn Kerrigan. No portion of this article may be reproduced for publication without express, written permission of the author.

 

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This page modified February 2007

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