dry bottom shoo fly pie

Dry Bottom Shoo Fly Pie

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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.


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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.
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