From: firstname.lastname@example.org Date: Fri, 10 Sep 93 08:56:19 PDT Important note: Traditional Pennsylvania Dutch Shoo-fly pie is made with molasses, but this means a lighter, sweeter sort than what can be found in most modern grocery stores. Unless you have a source for the old-fashioned stuff (I don't), you'll do best to sacrifice authenticity for the sake of flavor and substitute dark corn syrup (such as Karo). Wet-Bottom Shoo-Fly Pie 1 deep-dish ten-inch or 2 nine-inch pie crusts, unbaked. 1 cup flour 2/3 cup dark brown sugar 2 Tbsp. butter 1/2 tsp. salt 1 egg 1 cup molasses or dark corn syrup 3/4 cup boiling water 1/2 tsp. baking soda Preheat oven to 425' F. In a small bowl, crumb together the flour, dark brown sugar, butter and salt. Set aside. In a medium bowl, beat the egg and then gradually stir in the molasses or dark corn syrup until mixed well. In a measuring cup or small bowl, add the baking soda to the boiling water and stir to dissolve. Then add the water to the molasses mixture and stir until well mixed. Pour the liquid mixture into the pie crust(s). Distribute crumbs by hand, gently and evenly, on top of the liquid (crumbs will partly sink and partly float). Bake 10 minutes at 425, then reduce heat to 375 and bake another 35 minutes. This pie is best served at room temperature.
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