wet-bottom-shoofly-pie

Wet-Bottom Shoofly Pie

11 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
Bea
Recipe by  Bea

“This is a true Pennsylvania Dutch staple.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

Directions

  1. 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.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. 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.
  4. 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.

Share It

Reviews (11)

Rate This Recipe
misskaitieb
25

misskaitieb

A very good recipe- my family is Pennsylvania Dutch in heritage, though we now live near Philadelphia. This is like the Dutchies make it! I was successful using 1 cup molasses (Brer Rabbit brand makes a full flavor, which I like, and mild flavor for those who want a tamer version) instead of the 1/2 molasses, 1/2 corn syrup blend. I have never krown a PA Dutchie to use corn syrup.

BWOODALL
25

BWOODALL

No doubt a true PA Dutch staple. One bite and I was immediately taken back to my home town in Berks County. Molasses (blackstrap is preferred) is the key ingrediant... Also, a variation that my folks use is "Turkey Syrup" rather than corn syrup - - - I have never been able to find it though outside of Berks or Lancaster counties. Thanks Bea!!

SHAKIKI
19

SHAKIKI

I came across this website and thought this recipe seemed quite easy and that it would come out pretty good-- no way! I used the other reviewer's advice and added extra shortening to the crumb mixture and was using blackstrap molasses as well but it turned into a molasses goo. Did anyone else have this problem? This is my FIRST disgraceful baking experience of all my 12 or so years baking many different recipes!! I've moved on to find a more authentic Pennsylvania Dutch recipe for shoo-fly pie, if I find a good one I'll post it on here.... I give this recipe 2 thumbs down! Suzie

More Reviews

Similar Recipes

My Grandma's Shoo-Fly Pie
(63)

My Grandma's Shoo-Fly Pie

Shoofly Pie V
(17)

Shoofly Pie V

Shoofly Pie II
(8)

Shoofly Pie II

Chocolate Shoofly Pie
(6)

Chocolate Shoofly Pie

Traditional Shoofly Pie
(5)

Traditional Shoofly Pie

Montgomery Pie
(6)

Montgomery Pie

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 407 cal
  • 20%
  • Fat
  • 11.5 g
  • 18%
  • Carbs
  • 72.9 g
  • 24%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 399 mg
  • 16%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Not-Too- Dry Shoofly Pie

>

next recipe:

My Grandma's Shoo-Fly Pie