Best 2 Horse Buggy Wet Bottom Shoo Fly Pie Recipes
Indulge in a delightful culinary journey with Horse Buggy Wet Bottom Shoo Fly Pie, a classic Amish treat that combines the wholesome goodness of molasses, brown sugar, and plenty of butter with a flaky, tender crust. This iconic dessert, also known as Pennsylvania Dutch Shoofly Pie, boasts a rich history deeply rooted in the traditions of the Pennsylvania Dutch community. Prepare to embark on a sweet adventure as we explore various recipes that capture the essence of this timeless classic, each offering unique variations that tantalize the taste buds. From the traditional molasses-based filling to the innovative use of apple cider or maple syrup, these recipes promise an unforgettable experience that will leave you craving more.
Here are our top 2 tried and tested recipes!
AMISH WET BOTTOM SHOOFLY PIE
Steps:
- Preheat oven to 375°.
- For the wet mixture: Add 2 c. brown sugar and eggs to a mixing bowl and beat well. Add molasses.
- Bring water to boiling, remove from heat and add 1 tsp. baking soda. Stir.
- Add soda/water mixture to egg mixture. Mix.
- Let this mixture cool while you prepare the crumb mixture.
- For crumb mixture: Mix flour, brown sugar, baking soda, salt, & cream of tartar in a mixing bowl.
- Add butter (cut in slices) and shortening. Using pastry blender, mix until fine crumbs.
- Reserve 1 1/2 c. of the crumb mixture to put on top.
- Pour about a 3/4 c. of the wet mixture into the crust bottom of each pie dish.
- Now pour your remaining crumbs into the remaining wet mixture. Mix together and divide between your two pies.
- Cover with reserved crumb mixture.
- Bake at 375° for 15 minutes. Reduce temperature to 350° and continue baking for 30 minutes.
Nutrition Facts : ServingSize 1 slice, Calories 522 kcal, Carbohydrate 100 g, Protein 7 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 46 mg, Sodium 243 mg, Fiber 2 g, Sugar 54 g, UnsaturatedFat 6 g
WET-BOTTOM SHOOFLY PIE
This is a true Pennsylvania Dutch staple.
Provided by Bea Gassman
Categories Desserts Pies Vintage Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- To Make Crumbs: In a medium bowl, combine flour, brown sugar and shortening. Cut ingredients together with a pastry cutter or rub with fingers until dough forms fine crumbs. Set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- To Make Filling: In a medium bowl, dissolve the baking soda in the boiling water. Stir in corn syrup, molasses, salt and egg being sure to stir well. Pour 1/3 of mixture into unbaked pie crust. Sprinkle 1/3 of the crumbs over mixture. Continue this process until crumb mixture and liquid mixture have been used up.
- Bake in preheated oven for 10 minutes, then lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes.
Nutrition Facts : Calories 406.6 calories, Carbohydrate 72.9 g, Cholesterol 23.3 mg, Fat 11.5 g, Fiber 1.5 g, Protein 4.6 g, SaturatedFat 2.9 g, Sodium 399.3 mg, Sugar 30.3 g
Tips:
- Use a large Dutch oven or cast iron skillet to make the pie. This will help to evenly distribute the heat and prevent the bottom of the pie from burning.
- Don't overmix the batter. Overmixing can make the pie tough.
- Be sure to use fresh apples. Fresh apples will give the pie a better flavor and texture.
- If you don't have any molasses, you can substitute brown sugar or maple syrup.
- Serve the pie warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:
Horse Buggy Wet Bottom Shoo Fly Pie is a delicious and easy-to-make dessert that is perfect for any occasion. It is a classic American pie that has been enjoyed by families for generations. With its simple ingredients and delicious flavor, Horse Buggy Wet Bottom Shoo Fly Pie is sure to become a favorite in your home.
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