Best 5 Wet Bottom Shoofly Pie Recipes
Indulge in the delightful flavors of a classic Pennsylvania Dutch delicacy – the Wet-Bottom Shoofly Pie. This pie is characterized by its delectable, gooey caramel-like filling swimming at the bottom of a flaky, buttery crust. The combination of sweetness from the molasses and brown sugar, along with the aromatic spices, creates a symphony of flavors that will tantalize your taste buds. Discover the secrets behind creating the perfect Wet-Bottom Shoofly Pie with our collection of meticulously curated recipes. From traditional takes to modern twists, our selection offers something for every palate. Whether you prefer a crispy crust or a tender, melt-in-your-mouth texture, our recipes will guide you through the process of crafting this Amish country classic.
Let's cook with our recipes!
SHOOFLY PIE
My grandmother made the best shoofly pie in the tradition of the Pennsylvania Dutch. Shoofly pie is to the Pennsylvania Dutch as pecan pie is to a Southerner. -Mark Morgan, Waterford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- On a floured surface, roll dough to fit a 9-in. deep-dish pie plate. Trim and flute edge. Refrigerate at least 30 minutes., Meanwhile, preheat oven to 425°. For filling, mix brown sugar, molasses, egg, flour and baking soda. Gradually stir in boiling water; cool completely., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15 minutes. Remove foil and pie weights; brush crust with egg yolk. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 350°., In another bowl, whisk together first four topping ingredients. Cut in butter until crumbly. Add filling to crust; sprinkle with topping. Cover edge of pie with foil., Bake until filling is set and golden brown, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 540 calories, Fat 22g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 630mg sodium, Carbohydrate 82g carbohydrate (49g sugars, Fiber 1g fiber), Protein 6g protein.
HORSE & BUGGY WET BOTTOM SHOO-FLY PIE
Make and share this Horse & Buggy Wet Bottom Shoo-Fly Pie recipe from Food.com.
Provided by Millereg
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the flour, brown sugar and shortening.
- Set aside ½ 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 ½ cup of crumb topping over the pie.
- Bake at 375°F for 10 minutes.
- Reduce temperature to 350°F and bake for 30 minutes or until firm.
Nutrition Facts : Calories 383.2, Fat 9.9, SaturatedFat 2.5, Cholesterol 23.2, Sodium 304.5, Carbohydrate 71.1, Fiber 1.2, Sugar 40.8, Protein 3.8
MY GRANDMA'S SHOO-FLY PIE
Classic Pennsylvania Dutch recipe. Grandma's loving attention not included!
Provided by D. Stultz
Categories Desserts Pies Vintage Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- To Make Bottom Layer: In a medium bowl combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg. Pour mixture into pie shell.
- To Make Crumb Topping: In a medium bowl combine flour and brown sugar. Mix well, then cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer.
- Bake in preheated oven for 15 minutes. Lower temperature to 350 degrees F (175 degrees C). Bake an additional 30 minutes.
Nutrition Facts : Calories 455.4 calories, Carbohydrate 83.4 g, Cholesterol 23.3 mg, Fat 12.5 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 2.6 g, Sodium 253 mg, Sugar 50.2 g
CLASSIC SHOO FLY PIE | #TBTFOOD
Classic wet-bottom Shoo Fly Pie is perfection in both texture and flavor. It's not hard to make, sets up to a barely woogly center, and the crisp, crunchy-yet-sandy streusel is a fantastictopping. The streusel that is baked in with the filling helps it to set up as the starches in the flour gel. It's a genius pie for lean times and not so lean times. I do hope you give it a try.
Provided by adapted from this recipe submitted by D. Stultz
Categories Pies and Tarts
Time 1h
Number Of Ingredients 9
Steps:
- Preheat the oven to 400F.
- In a medium sized bowl, whisk together the flour and the brown sugar.
- Rub in the butter very well so there are no little bits of butter remaining. The mixture should look about like cornmeal and should clump together when you squeeze it and then sort of fall apart if you poke it.
- Squeeze some together so you have some pebbles of streusel and leave some of it sandy.
- In a medium bowl, whisk together the molasses and hot water. Thoroughly whisk in the baking soda and salt. Mixture may get sort of frothy and will definitely lighten in color. Thoroughly whisk in the beaten egg.
- Mix about half the streusel into the molasses syrup and pour into the prepared pie crust.
- Sprinkle the rest of the streusel in an even layer over the top of the pie.
- Carefully place the pie on the center rack of the oven. Bake for 15 minutes then reduce the heat to 350F.
- Continue baking for about 15 more minutes then cover the pie loosely with foil to prevent excessive browning of the crust. Bake an additional 10-15 minutes or until the pie is nicely puffed up all over. It will settle as it cools.
- Serve warm or barely warm with lightly sweetened (or even unsweetened) whipped cream or a scoop of ice cream.
Nutrition Facts : Calories 259 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1/8, Sodium 94 grams sodium, Sugar 40 grams sugar
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 fresh ingredients whenever possible, especially for the molasses and brown sugar. This will give your pie the best flavor.
- If you don't have any cake flour, you can make your own by combining 1 cup all-purpose flour with 2 tablespoons cornstarch.
- To make sure the pie crust is cooked through, bake it for the full amount of time specified in the recipe. If you're not sure if it's done, insert a toothpick into the center of the pie. If it comes out clean, the pie is done.
- Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld.
- Serve the pie with a dollop of whipped cream or ice cream for an extra special treat.
Conclusion:
Wet-bottom shoofly pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich molasses filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!
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