WET BOTTOM SHOOFLY PIE

We lost our recipe for Pennsylvania Dutch Wet Bottom Shoofly Pie years ago but never the taste for it. After experimenting with several recipes, I found this one to be most like the pie my grandmother used to make. It was in a Berks County Community Cookbook and attributed to Nettie A. Kauffman. Please note that this recipe calls for 10-inch pie shells. Do not attempt to put it in 9-inch pans. I did that the first time and it dripped all over my oven. What a mess.

INGREDIENTS

2 deep-dish 10-inch pie shells, unbaked

Crumbs

3 cups all-purpose flour
1 cup dark brown sugar
1/2 cup unsalted butter, softened

Filling

1 cup molasses
2 cups dark brown sugar
1 large egg
2 cups boiling water
1 tablespoon baking soda

Preheat oven to 350° F. Mix the ingredients for the crumbs with your fingers until it forms fine crumbs; set aside. Mix together the molasses, brown sugar and egg with a whisk until smooth. Measure out the 2 cups of boiling water and add the baking soda, being careful as it will foam; stir . Gradually add the water mixture to the molasses mixture and stir well to combine. Pour half of the liquid into each pie shell, being certain not to fill the shell much more than halfway. Top each pie with equal portions of crumbs. Bake for about 40 minutes or until liquid is set. Remove from oven and place on racks to cool.

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