Shoo-fly muffins and pie

One of my Dad's favorite pie was a wet bottom Shoo-fly pie. Shoo-fly pie is a Pennsylvania Dutch molasses pie. They are called wet bottom because the molasses is on the bottom giving the pie a "wet bottom" and a crumb topping. My Mom made them several times a year. My sisters and I remember eating them for breakfast.

Recently, I found a recipe for Shoo-fly muffins or cupcakes. They are not wet bottom because the molasses is incorporated into the muffin. They taste very close to the pie. They are yummy!

Shoo-fly Muffins

Ingredients:
4 cups all-purpose flour
2 cups packed brown sugar
1/4 teaspoon salt
1 cup cold butter, cubed
2 teaspoons baking soda
2 cups boiling water
1 cup molasses or 1/2 cup molasses and 1/2 cup Dark Karo syrup

In large bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Set aside 1 cup for topping. Add baking soda to remaining crumb mixture. Stir in water and molasses.

Fill paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. Yield 2 dozen.

Shoo-fly Pie

Here is my Mom's recipe for a wet bottom Shoo-fly pie.

Part 1:
1 1/2 cups flour
1 cup brown sugar
1/3 cup butter
1/4 teas. salt

Part 2:
1/2 cup Dark Karo syrup
1/2 cup boiling water
3/4 teas. baking soda

Mix ingredients in part 1 by hand, forming the crumb for the top of pie. Mix ingredients in Part 2 and pour into unbaked pie crust. Place crumbs on top of liquid and bake at 350 degrees for 40 minutes.