📝 About This Recipe
A cornerstone of Mennonite and Amish heritage, this iconic Mid-Atlantic dessert is a marvel of simple pantry staples transformed into a complex, soul-warming treat. This 'wet-bottom' version features a silky, deep molasses custard base topped with a buttery, cinnamon-spiced crumb that creates a beautiful textural contrast. It’s a nostalgic journey to the rolling hills of Lancaster County, offering a robust sweetness that is perfectly balanced by a dollop of whipped cream.
🥗 Ingredients
The Flaky Crust
- 1 Unbaked 9-inch deep-dish pie shell (chilled and ready to fill)
The Crumb Topping
- 1 1/2 cups All-purpose flour
- 1/2 cup Light brown sugar (packed)
- 1/4 cup Unsalted butter (cold, cut into small cubes)
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Salt
- 1/8 teaspoon Ground nutmeg (freshly grated preferred)
The Molasses Filling
- 1 cup Mild molasses (do not use blackstrap for this recipe)
- 3/4 cup Boiling water
- 1 teaspoon Baking soda
- 1 large Egg (at room temperature, lightly beaten)
- 1/2 teaspoon Vanilla extract
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and place a baking sheet on the middle rack to get hot; this helps crisp the bottom of the pie crust.
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2
In a medium mixing bowl, combine the flour, light brown sugar, cinnamon, salt, and nutmeg for the crumb topping.
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3
Using a pastry cutter or two forks, work the cold cubed butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Set aside.
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4
In a separate heat-proof bowl, pour in the molasses and the boiling water. Whisk gently to combine.
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5
Carefully whisk the baking soda into the molasses mixture. Be prepared for it to foam up slightly—this aeration is what gives the pie its unique texture.
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6
Allow the molasses mixture to cool for about 5 minutes so it doesn't scramble the egg, then whisk in the beaten egg and vanilla extract until smooth.
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7
Pour the liquid molasses filling into the unbaked pie shell. It will look very thin, but don't worry, it sets beautifully while baking.
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8
Gently and evenly sprinkle the crumb topping over the entire surface of the liquid filling. The crumbs will float on top.
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9
Place the pie onto the preheated baking sheet in the oven.
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10
Bake at 400°F for 15 minutes to set the crust and start the rise.
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11
Reduce the oven temperature to 350°F (175°C) and continue baking for another 30 to 35 minutes.
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12
The pie is done when the center is slightly jiggly (like gelatin) but not liquid, and the crumb topping is a deep golden brown.
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13
Remove from the oven and place on a wire rack. Cool completely to room temperature before slicing; this is crucial for the 'wet bottom' layer to set properly.
💡 Chef's Tips
Avoid blackstrap molasses as it is too bitter; use a 'mild' or 'unsulphured' variety for the best flavor balance. If the edges of your crust are browning too quickly, loosely tent them with aluminum foil halfway through baking. For a true 'wet-bottom' style, do not over-mix the crumbs into the liquid; let them sit naturally on top. Always use boiling water to dissolve the baking soda effectively, which ensures the molasses layer doesn't become too dense. This pie actually tastes better the next day after the flavors have had time to meld at room temperature.
🍽️ Serving Suggestions
Serve a thick slice at room temperature with a generous dollop of unsweetened whipped cream to cut the richness. A side of sharp cheddar cheese provides a savory contrast that is traditionally enjoyed in Pennsylvania. Pair with a strong, dark roast coffee or a cold glass of whole milk. For a modern twist, serve slightly warm with a scoop of salted caramel or vanilla bean ice cream.