Dry Bottom Shoo Fly Pie

As popular as Shoo Fly Pie is in the Coal Region and Pennsylvania Dutch country, say, “Shoo Fly Pie” and the majority of people seem to be familiar with the “wet-bottom” version in which a thick layer of molasses goodness is topped with sweet and crunchy crumbs in a pie shell.

But Shoo Fly Pie has another variety – “dry-bottom”. This version usually has a thin moist layer of molasses on the bottom resulting from a portion of the crumb topping being mixed with the wet-bottom ingredients.

Every Shoo Fly Pie lover has their preference and every version is delicious in its own right!

For wet-bottom versions, visit my recipes for Pennsylvania Dutch Wet Bottom Shoo Fly Pie I and Pennsylvania Dutch Wet Bottom Shoo Fly Pie II.

Dry Bottom Shoo Fly Pie

Recipe by Lori Fogg, A Coalcracker In The KitchenCourse: Pa Dutch/Amish, Pies, Recipes, Sweet ThingsCuisine: Pa Dutch, Coal RegionDifficulty: Intermediate

Ingredients

• 1 9-inch pie crust, unbaked

• 1 cup flour

• ¾ cup brown sugar

• 1 tablespoon shortening

• 1 cup unsulphured baking molasses

• 1 egg, beaten

• ¾ cup hot water

• 1 teaspoon baking soda

Directions

• Mix flour, brown sugar, and shortening with a pastry blender or with fingers. Reserve 2/3 cup for topping.
• Spoon the rest into the unbaked pie crust.
• Mix baking soda in hot water. Add egg and molasses. Stir and pour over dry mixture in piecrust.
• Evenly sprinkle reserved crumbs on top.
• Bake at 400 F for 10 minutes, then at 350 F for 30 minutes.