WET BOTTOM SHOO FLY CAKE RECIPE RECIPES
WET-BOTTOM SHOOFLY PIE RECIPE | ALLRECIPES
This is a true Pennsylvania Dutch staple.
Provided by Bea Gassman
Categories Desserts Pies Vintage Pie Recipes
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 1 - 9 inch pie
Number Of Ingredients 10
Steps:
- To Make Crumbs: In a medium bowl, combine flour, brown sugar and shortening. Cut ingredients together with a pastry cutter or rub with fingers until dough forms fine crumbs. Set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- To Make Filling: In a medium bowl, dissolve the baking soda in the boiling water. Stir in corn syrup, molasses, salt and egg being sure to stir well. Pour 1/3 of mixture into unbaked pie crust. Sprinkle 1/3 of the crumbs over mixture. Continue this process until crumb mixture and liquid mixture have been used up.
- Bake in preheated oven for 10 minutes, then lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes.
Nutrition Facts : Calories 406.6 calories, CarbohydrateContent 72.9 g, CholesterolContent 23.3 mg, FatContent 11.5 g, FiberContent 1.5 g, ProteinContent 4.6 g, SaturatedFatContent 2.9 g, SodiumContent 399.3 mg, SugarContent 30.3 g
HORSE & BUGGY WET BOTTOM SHOO-FLY PIE RECIPE - FOOD.COM
Make and share this Horse & Buggy Wet Bottom Shoo-Fly Pie recipe from Food.com.
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the flour, brown sugar and shortening.
- Set aside ½ cup of this mixture for the topping.
- Add to the remaining mixture the egg, molasses, boiling water and baking soda.
- Spread this mixture into the un-baked pie shell.
- Spread the ½ cup of crumb topping over the pie.
- Bake at 375°F for 10 minutes.
- Reduce temperature to 350°F and bake for 30 minutes or until firm.
Nutrition Facts : Calories 383.2, FatContent 9.9, SaturatedFatContent 2.5, CholesterolContent 23.2, SodiumContent 304.5, CarbohydrateContent 71.1, FiberContent 1.2, SugarContent 40.8, ProteinContent 3.8
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