Amish Wet Bottom Shoefly pieFrom crossfire 9 years ago
- 9 inch pie crust shopping list
- 3 tablespoon solid vegetable shortening or butter, room temperature shopping list
- 1 1/2 cups all-purpose flour shopping list
- 2/3 cup firmly-packed brown sugar shopping list
- 1/4 teaspoon salt shopping list
- 1 teaspoon baking soda shopping list
- 1 cup hot water shopping list
- 1 cup dark molasses shopping list
- 1 egg shopping list
How to make it
- Preheat oven to 400 degrees F.
- Prepare pie pastry. Using a floured rolling pin, roll pastry 2 inches larger than an inverted pie plate. Fold pastry into quarter folds and ease into pie plate, pressing firmly against bottom and side; set aside.
- In a large bowl, using a pastry blender or two knives, cut shortening or butter into flour, brown sugar, and salt until mixture is crumble and particles are the size of small peas; set aside.
- In a large bowl, add baking soda and hot water; stir until baking soda is dissolved. Add molasses and egg; beat until well blended. Pour into prepared unbaked pie shell, filling half full (you may not need to use all of the filling - if you overfill the shell, it will overflow during baking). Trim overhanging edge of pastry 1/2 inch from rim of plate.
- Gently sprinkle prepared crumb mixture evenly over top of the pie (crumbs will both partly sink and partly float).
- Bake 10 minutes and then reduce oven to 350 degrees F. Bake an additional 35 to 40 minutes or until knife inserted in center comes out clean. Remove from oven and cool on a wire rack before serving. This pie is best served at room temperature.
- Makes 8 servings.
The Cookcrossfire Garner, NC
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