Mama's Wet Bottom Shoo-Fly Pie
Author: Liz the Chef
Prep time:
Cook time:
Total time:
Serves: 6
- 1 nine-inch pie crust, unbaked
- 1 egg yolk
- ½ cup unsulphured molasses
- ¾ cup boiling water
- 1 teaspoon baking soda
- 1 cup all-purpose unbleached white flour
- ½ cup brown sugar, lightly packed
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 2 tablespoons unsalted butter, at room temperature
- Preheat oven to 400 degrees.
- Place the pie crust in a glass or ceramic pie plate, flute edges and set aside.
- Beat the egg yolk in a small bowl. Add the molasses and mix together.
- Add the baking soda to the boiling water and stir until the soda dissolves. Add to the egg-molasses mixture.
- Combine the dry ingredients in a medium-sized bowl. Add the butter and use your fingers to work into large crumbs.
- Pour the liquid mixture into the fluted pie crust.Sprinkle crumbs evenly on top.
- Bake for 10 minutes at 400 degrees, then lower heat to 325 degrees and bake for another 30 minutes.
Recipe by Liz The Chef at https://lizthechef.com/mamas-wet-bottom-shoo-fly-pie/
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