📝 About This Recipe
A true cornerstone of Amish country heritage, this 'Wet Bottom' Shoofly Pie features a luscious, gooey molasses base topped with a delicate, buttery cinnamon crumble. Originally created as a pantry staple cake-pie during the long winters, it offers a complex balance of deep, earthy sweetness and a soft, cake-like texture. Whether enjoyed for breakfast with coffee or as a comforting dessert, this pie is a nostalgic journey into the heart of American farmhouse baking.
🥗 Ingredients
The Crust
- 1 disk Single-crust pie dough (unbaked, chilled and ready to roll)
The Crumble Topping
- 1 1/2 cups All-purpose flour
- 1/2 cup Light brown sugar (packed)
- 1/4 cup Unsalted butter (cold, cubed into small pieces)
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Salt
- 1/8 teaspoon Ground nutmeg (freshly grated if possible)
The Liquid Bottom
- 1 cup Dark molasses (use unsulphured, avoid blackstrap)
- 3/4 cup Boiling water
- 1 teaspoon Baking soda
- 1 large Egg (beaten, at room temperature)
- 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.
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2
On a lightly floured surface, roll out your pie dough to a 12-inch circle. Gently transfer it to a 9-inch deep-dish pie plate.
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3
Trim the edges, leaving a 1-inch overhang. Fold the overhang under and crimp the edges decoratively. Chill the crust in the freezer while you prepare the filling.
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4
In a medium mixing bowl, combine the flour, light brown sugar, cinnamon, salt, and nutmeg for the crumble topping.
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5
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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6
In a separate heat-proof bowl, whisk together the dark molasses and the beaten egg until well combined.
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7
Dissolve the baking soda into the boiling water. Be careful, as it will foam up slightly.
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8
Slowly whisk the boiling water mixture and the vanilla extract into the molasses and egg mixture until smooth.
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9
Remove the pie crust from the freezer. To achieve the classic 'wet bottom' effect, pour one-third of the molasses liquid into the bottom of the crust.
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10
Sprinkle one-third of the crumble mixture evenly over the liquid. Repeat this layering process twice more, ending with a thick layer of crumbs on top.
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11
Carefully place the pie on the preheated baking sheet in the oven. Bake at 400°F for 15 minutes.
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12
Reduce the oven temperature to 350°F (175°C) without opening the door. Bake for an additional 30 to 35 minutes until the center is set but still has a slight jiggle.
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13
Remove the pie from the oven and place it on a wire rack. Allow it to cool completely (at least 2-3 hours) to ensure the molasses layer sets properly.
💡 Chef's Tips
Use a high-quality unsulphured molasses like Grandma's brand; avoid blackstrap molasses as it is too bitter for this recipe. Layering the crumbs and liquid is the secret to the 'wet bottom'—if you stir them together, you'll get a 'dry bottom' shoofly cake instead. Don't skip the baking sheet under the pie; it helps cook the bottom crust evenly and catches any potential molasses bubbles. If the crust edges are browning too quickly, loosely cover them with a pie shield or aluminum foil halfway through baking. This pie actually tastes better the next day once the flavors have fully melded and the syrup has thickened.
🍽️ Serving Suggestions
Serve a slightly warmed slice with a generous dollop of unsweetened whipped cream to balance the sweetness. Pair with a strong, dark roast coffee or a cold glass of whole milk for the classic experience. A side of sharp cheddar cheese provides a sophisticated salty contrast to the deep molasses flavor. In the summer, try it with a scoop of premium vanilla bean ice cream. Enjoy a small slice for breakfast, just as the Pennsylvania Dutch traditionally do!