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! - Lizthechef —Lizthechef
Test Kitchen Notes
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. - Stephanie —The Editors
Watch This Recipe
Wet Bottom Shoofly Pie
brown sugar, lightly packed
room temperature butter
9-inch pie shell, unbaked
In This Recipe
Preheat oven to 400°F. 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.
Combine dry ingredients. Add butter and work into crumbs with your fingers. Pour liquid into pastry crust and evenly sprinkle crumbs on top.
Bake for 10 minutes at 400°F, then lower heat to 325°F 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.