Wet Bottom Shoofly Pie

By Lizthechef
April 19, 2010
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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.

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