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name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
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nameAmish Wet Bottom Shoofly Pie Bars
descriptionThere’s something about Amish recipes that make you full of nostalgia. Whether you grew up in Pennsylvania’s Lancaster area or you just came across Amish recipes online or in cookbooks, the simple and hearty down-to-earth dishes remind us of times that are for certain, gone with the bygone era. Yet as classic as some recipes […]
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Makes 9 medium-sized bars
Course: Dessert
Cuisine: American
Allergen(s): Eggs, Gluten, Wheat, Eggs, Gluten, Wheat
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Amish Wet Bottom Shoofly Pie Bars

A classic Amish pie but made quicker!

Amish Wet Bottom Shoofly Pie Bars

4.3 from 4 votes
Course: dessert
Cuisine: American
Servings: Makes 9 medium-sized bars
Author: Victoria Brittain

For the crust:

  • 2 cups all-purpose flour
  • 3/4 teaspoon fine salt
  • 1/2 teaspoon baking powder
  • 1 cup shortening, cubed
  • 1/2 cup powdered sugar

For the crumble and filling:

  • 1 1/2 cups all-purpose flour
  • 2/3 cup dark brown sugar
  • 4 tablespoons vegetable shortening, cubed
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 1 cup molasses
  • 1 large egg, at room temperature

To make the crust:

  1. Preheat oven to 350°F and grease a 9x9 pan with baking spray, place onto a baking tray and set aside. In a bowl combine flour, salt, and baking powder, set aside.
  2. Cream shortening and powdered sugar together until smooth and combined. Gradually add in the dry ingredients.
  3. Press dough into prepared pan, baking for 20 to 25 minutes until the crust is slightly golden on the edges.

To make the crumble and filling:

  1. In a large bowl combine flour and brown sugar. Cut in shortening until it resembles pebbles, and set aside.
  2. In a different bowl combine water and baking soda, it will bubble. Mix in molasses and egg.
  3. Pour the molasses mixture over the crust and sprinkle the crumb topping gently over the wet mixture.
  4. Bake until only slightly gooey in the center about 30 to 35 minutes. Cool completely before serving.