Wet Bottom Shoo Fly Pie

Prepare two pie crusts and arrange in 10” deep-dish pie plate(s), and flute the edges.

Filling Ingredients (per pie):

• 3 C. Flour
• 3 C. Sugar
• ¾ C. Crisco or Butter
• ¾ teaspoon Salt
• 1 C. Brer Rabbit Molasses (orange label)
• 1 teaspoon Baking Soda

Directions:

• Mix flour, sugar, Crisco and salt by hand for the crumb mixture.  Set aside 1 cup of the crumbs for the topping.
• Mix the molasses, water and baking soda together.  
• Add the molasses mixture to the crumb mixture (not the topping portion).  [The results will be quite runny.]  
• Pour the combined mixture into the two unbaked, prepared crusts.  
• Bake at 350 degrees for 15 minutes.
• Add the crumb topping to the pies and return to the oven, continuing to bake them for an additional 40 minutes.