Horse & Buggy Wet Bottom Shoo-Fly Pie - cooking recipe

Ingredients

1 cup flour
2/3 cup brown sugar, firmly packed
1 tablespoon vegetable shortening
1 egg
8 fluid ounces molasses
6 fluid ounces boiling water
1 teaspoon baking soda
1 (9 inch) unbaked pastry shells

Preparation

Mix together the flour, brown sugar and shortening.
Set aside 1/2 cup of this mixture for the topping.
Add to the remaining mixture the egg, molasses, boiling water and baking soda.
Spread this mixture into the un-baked pie shell.
Spread the 1/2 cup of crumb topping over the pie.
Bake at 375\u00b0F for 10 minutes.
Reduce temperature to 350\u00b0F and bake for 30 minutes or until firm.