If publishing or referencing this recipe on other websites, you may only copy/paste the list of ingredients; you must link back to this post for the directions (as in “Get The Directions Here” and include the correct link to this page as your original source). On Social Media share only the LINK to this page. Original content, including my recollections, stories, and nostalgia are Copyright 2010 to Present, Lori Fogg, All Rights Reserved and may not be used without express written permission.
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
Course: Pa Dutch/Amish, Pies, Recipes, Sweet ThingsCuisine: Pa Dutch, Coal RegionDifficulty: IntermediateIngredients
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 wqith 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.
