Shoo-fly pie

Important 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 (I don't), you'll do best to sacrifice authenticity
for the sake of flavor and substitute dark corn syrup (such as Karo).

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.