Best 5 Wet Bottom Shoofly Pie Recipes

SHOOFLY PIE

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.

HORSE & BUGGY WET BOTTOM SHOO-FLY PIE

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.

MY GRANDMA'S SHOO-FLY PIE

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.

CLASSIC SHOO FLY PIE | #TBTFOOD

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.

WET-BOTTOM SHOOFLY PIE

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.