Wet Bottom Shoofly Pie

Wet Bottom Shoofly Pie

from pastrychefonline.com

Classic wet-bottom Shoo Fly Pie is perfection in both texture and flavor. It's not hard to make, sets up to a barely woogly center, and the crisp, crunchy-yet-sandy streusel is a fantastictopping. The streusel that is baked in with the filling helps it to set up as the starches in the flour gel. It's a genius pie for lean times and not so lean times. I do hope you give it a try.

Ingredients

  • 1 9 " pie shell ((not deep dish), docked and frozen* (See Note))
  • 4.5 oz all purpose flour ((about 1 cup))
  • 4.7 oz dark or light brown sugar ((about 2/3 cup, packed))
  • 3 Tablespoons unsalted butter (cold)
  • 9 oz molasses ((3/4 cup))
  • 4.5 oz hot water ((1/2 cup plus 1 Tablespoon))
  • 1/2 teaspoon baking soda
  • heavy pinch kosher salt ((about 1/4 teaspoon))
  • 1 large egg (beaten)

Directions

  1. 1

    Preheat the oven to 400F.

  2. 2

    In a medium sized bowl, whisk together the flour and the brown sugar.

  3. 3

    In a medium bowl, whisk together the molasses and hot water. Thoroughly whisk in the baking soda and salt. Mixture may get sort of frothy and will definitely lighten in color. Thoroughly whisk in the beaten egg.

  4. 4

    Mix about half the streusel into the molasses syrup and pour into the prepared pie crust.