Wet Bottom Shoo-Fly Pie

A lot of people have been asking for a traditional Amish shoo-fly pie recipe. Here it is!  The bottom of the pie turns out gooey if made properly. I always serve shoo-fly pie warm, with milk or ice-cream. Good Luck, and let me know if you like shoo-fly pie 🙂

 Wet Bottom Shoo-fly Pie (Makes 3 Pies)

Crust:

3 cups flour

1 cup shortening

1 teaspoon salt

1 Tablespoon granulated sugar

1 Tablespoon Brown Sugar

1 teaspoon baking powder

Mix pie crust together first. When you have the above ingredients mixed together, add a little water to moisten the dough until you get a good consistency. Less water means a flakier crust, but you need it wet enough to be able to roll it into a pie shell. After rolling out pie crusts, make crumbs.

Crumbs:

6 cups flour

2 cups brown sugar

1 teaspoon baking soda

1 1/2 cups shortening.

Crumbs are easier to mix with your hands- run the crumbs between your fingers till it is blended well. Set aside, and preheat oven to 400F, then prepare wet mixture in a separate baking bowl.

Wet Mixture:

3 cups mollasses

1 cup Brown Sugar

3 cups boiling water

2 teaspoons soda, dissolved in boiling water

8 eggs

Beat together eggs, baking soda, brown sugar and molasses, then slowly stir in boiling water with a whisk. Add half of the crumb mixture to the wet mixture, and stir with a wisk. Do not over stir, just until mixed in.

Pour the wet mixture into three pie crusts, then sprinkle remaining crumbs on top, dividing evenly between the three pies. Put pies into pre-heated oven and bake at  425F for 10 minutes. Reduce heat to 350F (keeping pies in the oven) and bake for 45 minutes or until top of pie does not look gooey in the middle.

Enjoy! -Kate Stoltz

 

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