Wet Bottom Shoo-Fly Pie - cooking recipe

Ingredients

1 (9-inch) pastry shell
2/3 c. brown sugar
1 c. flour
1 Tbsp. shortening
1 c. Karo dark corn syrup
1 egg, slightly beaten
3/4 c. hot water
1/4 c. hot water with 1 tsp. baking soda added

Preparation

Mix sugar, flour and shortening together to make fine crumbs. Set 1/2 cup aside.
Add syrup and egg to remaining flour mixture, mixing well.
Stir in 3/4 cup of hot water; mix well.
Add soda to 1/4 cup hot water and promptly add to mixture; mix well.
Pour into pie shell.
Sprinkle the 1/2 cup of crumbs on top.
Bake at 425\u00b0 for 10 minutes.
Reduce heat to 350\u00b0.
Bake 25 minutes longer or until crumbs are lightly browned.