📝 About This Recipe
A cornerstone of Amish heritage, this 'wet-bottom' Shoofly Pie features a luscious, gooey molasses custard topped with a buttery, spiced crumb. Born out of necessity in the 1880s using pantry staples, it offers a deep, caramel-like sweetness balanced by a hint of warm spices. It is the ultimate comfort food for those who crave a dessert that is both rustic and deeply satisfying.
🥗 Ingredients
The Crust
- 1 piece Unbaked 9-inch deep-dish pie shell (homemade or high-quality store-bought, chilled)
The Crumb Topping
- 1 1/2 cups All-purpose flour (sifted)
- 1/2 cup Light brown sugar (packed)
- 1/4 cup Unsalted butter (cold, cut into small cubes)
- 1/2 teaspoon Ground cinnamon
- 1/8 teaspoon Ground nutmeg (freshly grated if possible)
- 1/4 teaspoon Salt
The Liquid Filling
- 1 cup Mild molasses (do not use blackstrap molasses)
- 3/4 cup Boiling water
- 1 teaspoon Baking soda
- 1 large Egg (well beaten)
- 1/2 teaspoon Vanilla extract
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place a baking sheet on the middle rack to heat up; this helps set the bottom crust and prevents sogginess.
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2
Prepare the crumb topping: In a medium mixing bowl, combine the flour, brown sugar, cinnamon, nutmeg, and salt.
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3
Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
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4
In a separate heat-proof bowl, combine the molasses and the baking soda. Stir well; the mixture will begin to foam slightly.
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5
Carefully pour the boiling water into the molasses mixture and whisk until the foam subsides and the mixture is smooth.
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6
Allow the molasses mixture to cool for about 5 minutes. This ensures you don't scramble the egg in the next step.
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7
Whisk the beaten egg and vanilla extract into the molasses mixture until fully incorporated.
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8
To assemble the 'wet-bottom' style: Pour about one-third of the molasses liquid into the bottom of the chilled pie shell.
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9
Sprinkle about one-third of the crumb mixture evenly over the liquid.
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10
Repeat the layers, pouring more liquid and then more crumbs, ending with a generous layer of crumbs on top. This layering technique creates the signature gooey bottom.
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11
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 oven door. Bake for an additional 30 to 35 minutes until the center is set but still has a slight, stable 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 hours) to let the molasses custard set properly.
💡 Chef's Tips
Use mild or 'original' molasses; blackstrap is too bitter and will overpower the delicate crumbs. Do not overbake! The pie will continue to firm up as it cools on the counter. If the crust edges brown too quickly, cover them with thin strips of aluminum foil halfway through baking. For the best texture, make the pie a day in advance; the flavors deepen and the 'wet-bottom' layer becomes more distinct. Always use cold butter for the crumbs to ensure they stay distinct and don't melt into a paste.
🍽️ Serving Suggestions
Serve at room temperature with a generous dollop of unsweetened whipped cream to balance the sweetness. A scoop of high-quality vanilla bean ice cream is a classic 'ala mode' choice. Pair with a strong, dark roast coffee or a glass of cold milk. Enjoy a slice alongside a sharp cheddar cheese for a sophisticated sweet-and-salty contrast. Drizzle with a little extra warm molasses if you prefer an even richer flavor.