How to Bake a Wet Bottom Shoo Fly Pie

Shoo Fly Pie is a traditional American dessert that originated in Pennsylvania Dutch country. This delicious pie features a sweet, crumbly topping and a gooey, molasses-based filling. The "wet bottom" in the name refers to the sticky, syrupy layer at the bottom of the pie.

Here's how to make a delicious Wet Bottom Shoo Fly Pie:

Ingredients: - 1 unbaked 9-inch pie crust - 1 1/2 cups all-purpose flour - 1 cup brown sugar - 1/2 cup unsalted butter, softened - 1 cup molasses - 1 cup boiling water - 1 tsp baking soda

Instructions:

1. Preheat your oven to 350°F (180°C).

2. Roll out your pie crust and place it in a 9-inch pie dish. Flute the edges and set it aside.

3. In a medium bowl, mix together the flour, brown sugar, and softened butter until you have a crumbly mixture. Set aside 1/2 cup of this mixture for later.

4. In a separate bowl, combine the molasses, boiling water, and baking soda. Stir until the baking soda dissolves completely.

5. Pour the molasses mixture into the pie crust, making sure it's evenly distributed.

6. Sprinkle the reserved crumbly mixture on top of the molasses mixture.

7. Bake the pie in the preheated oven for 40-45 minutes, or until the top is golden brown and the filling is set.

8. Remove the pie from the oven and let it cool completely before serving.

That's it! With these simple steps, you'll have a delicious Wet Bottom Shoo Fly Pie that's sure to impress your family and friends. Enjoy!