Shoofly Pie
This Amish Shoofly Pie is unique and delicious. Often referred to as a wet bottom fly, it's so good with ice cream. Made with molasses and topped with a crumb topping!
Servings: 6 servings
Ingredients
Mix for crumbs:
- 2/3 cup brown sugar
- 1 tablespoon solid shortening
- 1 cup all-purpose flour
Filling for Pie:
- 1 cup thick molasses I used sorghum, you can use regular molasses
- 3/4 cup boiling water
- 1 egg beaten
- 1 teaspoon baking soda
- One 9 inch deep dish pie crust
Instructions
- Make your crumb mixture and reserve 1/2 cup crumbs for topping on pie. Boil water and add baking soda. Stir in molasses, then add beaten egg. Fold in crumb mixture (not the reserved crumbs). Batter will be lumpy. Pour into an unbaked pie shell and sprinkle the 1/2 cup reserved crumbs on top.
- Bake in a preheated 375 degree oven for 10 minutes. Reduce heat to 350 degrees and continue baking for 35 to 40 minutes until firm.
- After it was done cooking, we put it under the broiler for a minute to brown the top. This is totally optional.
Notes
Be sure and put a cookie sheet or something under the pie in your oven in case it runs over. This pie tends to do that a little. You will think the crumbs on top are not cooking or look uncooked but they are fine. The top will be kind of like cake and the bottom will be wet. That is why they call this a wet-bottom pie.