Prep 10 mins
Cook 1 hr
This is DH's mother's recipe. She has lived in PA since 1949 but is originally from S.D. Good recipe very typical of the Pennsylvania Dutch excellent cooking.
- 2 cups flour
- 2⁄3 cup brown sugar
- 1⁄2 cup shortening
- 1⁄2 teaspoon baking soda
- 1⁄3 cup boiling water
- 2⁄3 cup cold water
- 1 cup molasses
- 1 cup brown sugar
- 1 egg, beaten
- 1 (9 inch) unbaked pie shells
- Preheat oven to 350 degrees.
- In a medium bowl combine flour and brown sugar.
- Cut shortening into flour mixture until crumbly.
- Dissolve baking soda into boiling water.
- Add cold water.
- In a small bowl stir the beaten egg into the brown sugar.
- Add the molasses to the egg/brown sugar mixture.
- Add baking soda water to the molasses mixture.
- Pour into 9 inch unbaked pie shell.
- Sprinkle crumb mixture over filling.
- I bake my pie onto of a baking sheet in case of spill overs.
- Bake at 350 degrees for 10 minutes.
- Reduce oven to 325 degrees for 50 minutes longer or until done in center.
I took the review by Massachusetts Mom to make me think I had found exactly what I was looking for...a really gooey wet bottom shoofly pie. My family loves shoofly pies and the gooier the better! I too found that the pie had to bake almost double the time just to stop sloshing when the pie plate was moved but again if the pie was gooey it was all good. The pie seemed to set up as it cooled and looked great. We couldn't wait for dessert. When cut the pie was still mostly liquid and had to be spooned. It was so sweet that nobody could manage more than a couple bites. This pie was totally inedible and we had to throw the whole thing out!
Seems like the filling & crumb recipe would fill two pies, not one. I used a deep dish 9" pie crust and I couldn't fit everything. The filling was still liquidy and the topping wasn't cooked, even after an extra 1/2 hour baking time. Still, it smelled awesome. Will try it again using two pie crusts.