Dry-Bottom Shoofly Pie
1 call purpose flour
3/4 cbrown sugar, firmly packed
1 cdark molasses
3/4 chot water (not boiling)
1 tspbaking soda
19-inch piecrust, unbaked
How to Make Dry-Bottom Shoofly Pie
- Preheat oven to 400F.
- mix flour, brown sugar and shortening with a pastry knife until crumbly. Reserve 2/3 cup for topping. Spoon rest into the unbaked piecrust.
- Mix baking soda in hot water. Add egg and molasses and stir well. Pour over crumbs in piecrust. Sprinkle reserved crumbs on top.
- Bake at 400F. for 10 minutes. Reduce heat to 350F and bake another 30 minutes, or until knife inserted in center comes out clean. Let cool on wire rack before slicing.