Best 5 Wet Bottom Shoofly Pie Recipes
Wet-Bottom Shoofly Pie is a classic Pennsylvania Dutch dessert that has been enjoyed for generations. This delightful treat is characterized by its rich, gooey filling and crisp, flaky crust, making it a perfect combination of textures and flavors. The filling is typically made with molasses, brown sugar, flour, spices, and sometimes raisins or nuts, while the crust is usually a simple pie crust made with flour, butter, and water. Whether you are a seasoned baker or a novice in the kitchen, this article will guide you through the process of creating the perfect Wet-Bottom Shoofly Pie, ensuring that you can enjoy this timeless dessert in the comfort of your own home.
Check out the recipes below so you can choose the best recipe for yourself!
HORSE & BUGGY WET BOTTOM SHOO-FLY PIE
Make and share this Horse & Buggy Wet Bottom Shoo-Fly Pie recipe from Food.com.
Provided by Millereg
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the flour, brown sugar and shortening.
- Set aside ½ cup of this mixture for the topping.
- Add to the remaining mixture the egg, molasses, boiling water and baking soda.
- Spread this mixture into the un-baked pie shell.
- Spread the ½ cup of crumb topping over the pie.
- Bake at 375°F for 10 minutes.
- Reduce temperature to 350°F and bake for 30 minutes or until firm.
Nutrition Facts : Calories 383.2, Fat 9.9, SaturatedFat 2.5, Cholesterol 23.2, Sodium 304.5, Carbohydrate 71.1, Fiber 1.2, Sugar 40.8, Protein 3.8
CLASSIC SHOO FLY PIE | #TBTFOOD
Classic wet-bottom Shoo Fly Pie is perfection in both texture and flavor. It's not hard to make, sets up to a barely woogly center, and the crisp, crunchy-yet-sandy streusel is a fantastictopping. The streusel that is baked in with the filling helps it to set up as the starches in the flour gel. It's a genius pie for lean times and not so lean times. I do hope you give it a try.
Provided by adapted from this recipe submitted by D. Stultz
Categories Pies and Tarts
Time 1h
Number Of Ingredients 9
Steps:
- Preheat the oven to 400F.
- In a medium sized bowl, whisk together the flour and the brown sugar.
- Rub in the butter very well so there are no little bits of butter remaining. The mixture should look about like cornmeal and should clump together when you squeeze it and then sort of fall apart if you poke it.
- Squeeze some together so you have some pebbles of streusel and leave some of it sandy.
- In a medium bowl, whisk together the molasses and hot water. Thoroughly whisk in the baking soda and salt. Mixture may get sort of frothy and will definitely lighten in color. Thoroughly whisk in the beaten egg.
- Mix about half the streusel into the molasses syrup and pour into the prepared pie crust.
- Sprinkle the rest of the streusel in an even layer over the top of the pie.
- Carefully place the pie on the center rack of the oven. Bake for 15 minutes then reduce the heat to 350F.
- Continue baking for about 15 more minutes then cover the pie loosely with foil to prevent excessive browning of the crust. Bake an additional 10-15 minutes or until the pie is nicely puffed up all over. It will settle as it cools.
- Serve warm or barely warm with lightly sweetened (or even unsweetened) whipped cream or a scoop of ice cream.
Nutrition Facts : Calories 259 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1/8, Sodium 94 grams sodium, Sugar 40 grams sugar
WET-BOTTOM SHOOFLY PIE
This is a true Pennsylvania Dutch staple.
Provided by Bea Gassman
Categories Desserts Pies Vintage Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- 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.
Nutrition Facts : Calories 406.6 calories, Carbohydrate 72.9 g, Cholesterol 23.3 mg, Fat 11.5 g, Fiber 1.5 g, Protein 4.6 g, SaturatedFat 2.9 g, Sodium 399.3 mg, Sugar 30.3 g
TRADITIONAL SHOOFLY PIE
It's gooey sweet and unadorned by a top crust. What better invitation to come join the party does a hungry insect need? It should be called "molasses pie," but it's whimsically named shoofly because its "open" structure lures flies that must be shooed away. Shoofly Pie is thought to be a Pennsylvania Dutch creation, and may be a direct descendant of "Centennial Cake" introduced at the first World's Fair -- the 1876 Philadelphia Centennial Exposition.
Provided by Robert Manning
Categories Desserts Pies Vintage Pie Recipes
Time 2h5m
Yield 16
Number Of Ingredients 8
Steps:
- Place pie crusts in 9 inch pie pans. Chill the crusts approximately 1 hour before use.
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium bowl, stir together the baking soda and warm water. Mix in the molasses and stir until foamy. Transfer the mixture to the pie crusts.
- In a medium bowl, mix together flour, sugar and baking soda. Use a pastry blender to cut the butter into the flour mixture until very fine crumbs have formed. Sprinkle the crumbs over the molasses mixture in the pie crusts.
- Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 minutes, or until crust is lightly browned and the filling has set.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 43.8 g, Cholesterol 7.6 mg, Fat 10.5 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 3.7 g, Sodium 263.2 mg, Sugar 17.7 g
AMISH WET BOTTOM SHOOFLY PIE
Steps:
- Preheat oven to 375°.
- For the wet mixture: Add 2 c. brown sugar and eggs to a mixing bowl and beat well. Add molasses.
- Bring water to boiling, remove from heat and add 1 tsp. baking soda. Stir.
- Add soda/water mixture to egg mixture. Mix.
- Let this mixture cool while you prepare the crumb mixture.
- For crumb mixture: Mix flour, brown sugar, baking soda, salt, & cream of tartar in a mixing bowl.
- Add butter (cut in slices) and shortening. Using pastry blender, mix until fine crumbs.
- Reserve 1 1/2 c. of the crumb mixture to put on top.
- Pour about a 3/4 c. of the wet mixture into the crust bottom of each pie dish.
- Now pour your remaining crumbs into the remaining wet mixture. Mix together and divide between your two pies.
- Cover with reserved crumb mixture.
- Bake at 375° for 15 minutes. Reduce temperature to 350° and continue baking for 30 minutes.
Nutrition Facts : ServingSize 1 slice, Calories 522 kcal, Carbohydrate 100 g, Protein 7 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 46 mg, Sodium 243 mg, Fiber 2 g, Sugar 54 g, UnsaturatedFat 6 g
Tips:
- For a crispier crust, use a combination of butter and shortening.
- If you don't have dark molasses, you can substitute light molasses or honey.
- To make sure the pie is cooked through, insert a toothpick into the center. If it comes out clean, the pie is done.
- Let the pie cool for at least 1 hour before serving. This will allow the filling to set and the flavors to develop.
- Serve the pie with a scoop of vanilla ice cream or whipped cream.
Conclusion:
Wet-bottom shoofly pie is a classic American dessert that is easy to make and always a crowd-pleaser. With its sweet and molasses-flavored filling and flaky crust, this pie is sure to be a hit at your next gathering. So next time you're looking for a delicious and comforting dessert, give wet-bottom shoofly pie a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love