Recipe: Lancaster County Wet Bottom Shoo-fly Pie

Lancaster County Wet Bottom Shoo-fly Pie

Makes two 8-inch pies

Filling:
1-1/2 cups boiling water
1 tsp. baking soda
1 cup molasses

Dissolve baking soda in molasses; Stir mixture until foamy. Add hot water. Divide filling between two 8-inch crusts.

Crumb Topping:
4 cups flour
1/4 tsp. salt
2 cups brown sugar
1 cup butter

Incorporate butter into dry ingredients to form fine crumbs. Sprinkle thickly on top of filling. Bake at 350 degrees F. for 30-40 min.

Shoo-fly Pies

Recipes

Current Culinary Sleuth Archive

This page created April 1999

Copyright © 1998-2001, Lynn Kerrigan. No portion of this article may be reproduced for publication without express, written permission of the author.

This page modified February 2007

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