dry-bottom shoofly pie

Name: Dry-Bottom Shoofly Pie
Prep time: 25 min
Cook time: 40 min
Yield: 8
Cuisine: Dutch
Ingredients: 1 cup(s) all purpose flour; 3/4 cup(s) brown sugar, firmly packed; 1 tablespoon(s) shortening; 1 cup(s) dark molasses; 1 - egg, beaten; 3/4 cup(s) hot water (not boiling); 1 teaspoon(s) baking soda; 1 - 9-inch piecrust, unbaked

(2 RATINGS)

13 Pinches 4 Photos

Mikekey *

Seattle, WA

Updated on Jun 20, 2018

There are two kinds of shoofly pie made in Amish country-wet-bottomed and dry-bottomed. Serve this as is or with a scoop of ice cream.

Rate

prep time 25 Min

cook time 40 Min

method Bake

yield 8-10 serving(s)

Ingredients

1 cup all purpose flour
3/4 cup brown sugar, firmly packed
1 tablespoon shortening
1 cup dark molasses
1 - egg, beaten
3/4 cup hot water (not boiling)
1 teaspoon baking soda
1 - 9-inch piecrust, unbaked

How To Make dry-bottom shoofly pie

Step 1

Preheat oven to 400F.

Step 2

mix flour, brown sugar and shortening with a pastry knife until crumbly. Reserve 2/3 cup for topping. Spoon rest into the unbaked piecrust.
Step 3

Mix baking soda in hot water. Add egg and molasses and stir well. Pour over crumbs in piecrust. Sprinkle reserved crumbs on top.
Step 4

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.
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