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Wet-Bottom Shoo-Fly Pie

1 deep-dish ten-inch or 2 nine-inch pie crusts, unbaked

1 cup flour
2/3 cup dark brown sugar
2 Tbsp. butter
1/2 tsp salt
1 egg
1 cup molasses or dark corn syrup
3/4 cup boiling water
1/2 tsp baking soda

Preheat oven to 425 F.

In a small bowl, crumb together the flour, dark brown sugar, butter
and salt. Set aside.

In a medium bowl, beat the egg and then gradually stir in the
molasses or dark corn syrup until mixed well. In a measuring cup
or small bowl, add the baking soda to the boiling water and stir
to dissolve. Then add the water to the molasses mixture and stir
until well mixed.

Pour the liquid mixture into the pie crust(s). Distribute crumbs
by hand, gently and evenly, on top of the liquid (crumbs will partly
sink and partly float).

Bake 10 minutes at 425, then reduce heat to 375 and bake another
35 minutes.

This pie is best served at room temperature.

Note: Traditional Pennsylvania Dutch Shoo-fly pie is made with
molasses, but this means a lighter, sweeter sort than what can be
found in most modern grocery stores. Unless you have a source for
the old-fashioned stuff, you'll do best to sacrifice authenticity
for the sake of flavor and substitute dark corn syrup (such as
Karo).

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