Wet Bottom Shoofly Pie

By • April 19, 2010 18 Comments

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Author Notes: As a young bride from New York City transplanted to Lebanon, PA, my mother was slow to embrace Pennsylvania Dutch cooking. In culture shock, she couldn't even communicate with the landlord, who spoke "Dutch". Nonetheless, over the years she developed this delicious recipe that still gets a laugh when I refer to it by name. A classic Pennsylvania Dutch favorite, it "schmeckt gut", tastes good! - LizthechefLizthechef

Food52 Review: The sweet molasses custard is wonderful with the warm spices used in the topping. The technique of sprinkling the crumbs over the very wet filling results in a great pie with a gooey center and a crumbly topping. I used a 9-inch pie pan and the crust puffed up to reach the edges in the oven. - StephanieThe Editors

Makes one pie

  • 1 egg yolk
  • 1/2 cup unsulphured molasses
  • 3/4 cup boiling water
  • 1 teaspoon baking soda
  • 1 cup unbleached flour
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup brown sugar, lightly packed
  • 1/2 teaspoon salt
  • 2 tablespoons room temperature butter
  • 1 9 inch pie shell, unbaked
  1. Preheat oven to 400 degrees. Beat the egg yolk in a small bowl. Blend in the molasses. Add the boiling water once you have dissolved the soda in it. Set aside.
  2. Combine dry ingredients. Add butter and work into crumbs with your fingers. Pour liquid into pastry crust and evenly sprinkle crumbs on top.
  3. Bake for 10 minutes at 400 degrees, then lower heat to 325 degrees and bake for another 30 minutes. NOTE: If I had an 8 inch pie plate, I think it would be a better fit for the recipe, but this is how my mother wrote it out.

More Great Recipes: Desserts|Pies & Tarts

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Comments (18) Questions (0)


almost 2 years ago dymnyno

I love the name of this pie, and it sounds delicious. Isn't this pie considered Southern too?


almost 2 years ago Lizthechef

I don't know, Mare, it's pure PA Dutch where I grew up...


over 4 years ago Phoenix Helix

This recipe fascinates me. I must try it!


over 4 years ago Lizthechef

Thanks, my husband is just home after a heart attack last Friday - he is doing better than I - let's talk...It's a simple recipe that works.


over 4 years ago Phoenix Helix

What a scare! I'm glad he's doing well & you will soon, too.


over 4 years ago Sagegreen

Love the headnote as much as the recipe, if not more!!!


over 5 years ago firenze

beautiful pie, great story.


over 5 years ago Lizthechef

Thank you, Stephanie. Today is my 60th birthday and you have given me a great gift by awarding my mother's shoofly pie an EP. A New Yorker, she would had gotten a big kick out of an award for a "Dutch" recipe.


over 5 years ago Oui, Chef

Wow, what a beautiful woman, and a great sounding recipe. I've never had shoofly before, I think it's time.


over 5 years ago Lizthechef

It's a simple recipe made easier if you buy the crusts that come in red boxes in the deli section of the grocery store. My Mom didn't like the taste of pie crust and neither do I - but don't tell anyone...;)


over 5 years ago student epicure

aw, i love this! i was actually thinking of posting my mom's shoo-fly pie too, but now will pick a different recipe. got to love the pennsylvania dutchy roots! glad to see you are in the wet bottom camp =)


over 5 years ago kitchenartist

Shoofly pie is my favourite of all pies! Delighted to see someone else share the deliciousness of what is known, in our family, as "foofoo pie".


over 5 years ago Lizthechef

Thanks, everyone - this has been such an emotional day for me, and I know I'm not alone here...Maybe this Mother's Day will feel easier.


over 5 years ago WinnieAb

Shoofly pie completely fascinates me- yours looks delicious- and wow your mom was so stunning!


over 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Okay, I simply must ask . . . did your mother also make Apple Pan Dowdy? Or did she ever mention it? I always associate the two . . . ;o)


over 5 years ago WinnieAb

I love apple pandowdy...I make it for Thanksgiving every year!


over 5 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I love the photo! Your mother was so glamorous! The recipe looks fantastic and I'm putting it in my saved file right now.


over 5 years ago TheWimpyVegetarian

What a beautiful photograph of your mother. I'm so enjoying all the stories about our moms. What a gift this is to all of us this week. And I LOVE the recipe and have added it to my "to cook" list.