Wet-Bottom Shoofly Pie Recipe

Preheat oven to 350°F (175°C).

In a mixing bowl, combine flour and brown sugar. Cut in the cold butter until mixture resembles coarse crumbs.

Set aside 1/2 cup of the crumb mixture for topping.

In a separate bowl, dissolve baking soda in boiling water. Stir in molasses, cinnamon, ginger, and salt until well combined.

Pour molasses mixture into the remaining crumb mixture and stir until smooth.

Pour mixture into a prepared pie crust.

Sprinkle the reserved crumb mixture evenly over the top.

Bake for 35-40 minutes or until the filling is set and the crust is golden brown.

Allow to cool before serving.