Born and raised in Lancaster, Pennsylvania, I was lucky enough to grow up immersed in the rich culture and traditions of the Amish community. One of my fondest memories is visiting the local Amish markets with my family, where we would be greeted with the tantalizing aroma of freshly baked goods and the sight of beautifully crafted handmade items. Whoopie pies and shoo-fly pies are the two that stick out in my mind the most. Wet bottom shoo-fly pie has been a staple at our thanksgiving table for as long as I can remember! It is my moms favorite and she has mastered the recipe. She has graciously agreed to share the recipe with you today.

Sylvia’s Wet Bottom Shoofly Pie

1 C. flour

2/3 C. brown sugar

1 rounded T. shortening

Mix together saving 1/2C. for topping crumbs

Add:

1 C. molasses

1 egg slightly beaten

3/4 C. hot water

1 tsp. baking soda

Pour into 9" unbaked pie crust

Bake 375 for 35-40 min.