Wet Bottom Shoo-Fly

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It was ALMOST sacrilegious to NOT have something baked, sitting around the house.  At least, if you grew up Mennonite like I did.   It still can be that way for me - some days.  Growing up... we always were baking something and had it ready and waiting if company popped in unexpected or what-have-you.  You just never knew.  With a large family... we HAD to have baked stuff around the house... just for us.  It was a necessity.  Seriously.

The other day, I just so happened to have an extra crust... and decided to whip up this (Wet Bottom) Shoo-Fly Pie.  I then stuck it in the freezer - for one of those moments.  You know?

You have heard of Shoo-Fly Pie.  Yes?

If you haven't... you're missing out on a fine piece of history pie.

I'll share my recipe with you.  If you don't mind...

Wet Bottom Shoo-Fly Pie

1 9" unbaked pie crust...ready and waiting.  You can use any kind...you're favorite.  Even store bought.  But I highly encourage you to make your own flaky crust... with practice, it's pretty easy.  You can always try this one.

1 cup flour

2/3 cup brown sugar

1-2 T. butter

Mix into crumbs.  Set (not quite) half aside.

To the rest of the crumbs add 1 cup of molasses or King Syrup (I highly recommend K.S.).  Dissolve 1 tsp. baking soda in 3/4 cup boiling water and add to molasses mixture.  Add 1 beaten egg, mixing well.

Pour into unbaked pie shell; cover with remaining half of crumbs.

Makes 1 9" pie.

Bake at 375* for 10 minutes, then at 350* for 30-40 minutes.

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Anyone want to guess the reason why this pie might be called Shoo-Fly?

Oh, and psst...

Don't come over today for a piece of pie.  Unfortunately it's already gone.... yikes! 

Not saying though, that I wouldn't want your company.