If you’ve been wanting to learn How to Make an Easy Authentic Amish Shoofly Pie, you’re in for a treat! This beloved pie, also known as Shoe Fly Pie or Wet Bottom Pie, is surprisingly simple to make and has a wonderful history in Lancaster County, Pennsylvania. Let’s get baking!
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Amish Recipes
Shoo-Fly Pie may have an unusual name, but don’t let that fool you! This pie hails from the Southeastern Pennsylvania Dutch country, home of a large Amish and Mennonite community. This area is known for its incredible food, from hand pies and whoopie pies to hearty, comforting meals.
Want to explore more Amish-inspired recipes? You might also enjoy my recipes for Amish Raspberry Cream Pie and Easy Old-Fashioned Amish-Style Custard!
Two Different Types of Shoofly Pie
There are two types of Shoo-Fly pie. First is a Dry Bottom pie, which is perhaps the traditional pie. It has a cake-like consistency and reminds me of my mom’s delicious coffee cake or a molasses cake.
The Wet Bottom Shoo-Fly Pie has distinct layers: a custard-like layer on the bottom and a coarse crumb topping.
Both types of pies are delectable. Either can be served as dessert or at breakfast with a strong cup of coffee.
Ingredients Needed
This Wet-Bottom Shoofly Pie recipe is simple to make and yields 2-3 pies, depending on the size of your pie crusts.
You’ll need these simple ingredients:
- All-purpose flour
- Brown sugar (light or dark)
- Lard, butter, or tallow
- Baking soda
- Unsulphured molasses
- Eggs
- Hot water
- Unbaked pie crust
Making Your Own Brown Sugar
If you’ve read my recipe for Amish Raspberry Cream Pie, you might recall that I only started making pies in the last six months. Before that, I had tried every “no-fail” homemade crust recipe I could find, and failed every time.
I was discouraged and figured I’d leave the pie-making to my mother-in-law, who makes fantastic pies! However, my son started requesting them regularly, and she lives almost 1500 miles away. It was time for me to step up to the plate.
I tried Ruthann Zimmerman’s homemade pie crust recipe, and it turned out so well! Since then, I’ve actually found it fun and relaxing to roll out dough and pinch edges as I make dessert for my family.
Of course, if you prefer to use an unbaked store-bought pie crust, go right ahead! Either option works great for this recipe.
Crusts for a Shoofly Pie
If you’ve read my recipe for Amish Raspberry Sugar Cream Pie, you might recall that I only started making pies in the last six months. Before that, I had tried every “no-fail” homemade crust recipe I could find, and failed every time.
I was discouraged and figured I’d leave the pie-making to my mother-in-law, who makes fantastic pies! However, my son started requesting them regularly, and she lives almost 1500 miles away. It was time for me to step up to the plate.
I tried Ruthann Zimmerman’s homemade pie crust recipe, and it turned out so well! Since then, I’ve actually found it fun and relaxing to roll out dough and pinch edges as I make dessert for my family.
Of course, if you prefer to use an unbaked store-bought pie crust, go right ahead! Either option works great for this recipe.
Types of Molasses
There are many types of molasses and similar products on store shelves. Here’s a breakdown of the differences:
- Molasses: This is a byproduct of the sugar-making process. Cane sugar is boiled down, and molasses is the liquid that remains. There are a few different types of molasses:
- Light molasses is the sweetest option and comes from the first boiling process.
- Dark molasses is produced from a second boiling. It’s less sweet and has a more earthy flavor than light molasses.
- Blackstrap molasses comes from a third boiling. It may be the healthiest option, as it’s lower glycemic, but some people find it has a slightly bitter taste. I personally like blackstrap molasses because it doesn’t make the pie “too sweet” for my taste buds.
- Sorghum molasses: While often called “molasses,” this is not a true molasses, as it’s not derived from sugar cane. It is made from sorghum cane. You could substitute sorghum molasses in this recipe.
How to Make the Best Shoofly Pie
This pie is easy to make and assemble.
First, set the oven temperature to 425 degrees.
In a medium bowl, combine the flour, 1 cup of brown sugar, butter, and 1/2 tsp of baking soda. Using a pastry cutter, or fork, blend these ingredients until they resemble coarse crumbs. Reserve half of this crumbly topping and set it aside.
Next, combine the hot water, sticky molasses, 1 tsp of baking soda, 1/2 cup of brown sugar, and the beaten eggs in a large bowl. Add half of the flour mixture to the molasses mixture and stir until combined.
Pour the liquid pie filling into the unbaked pie shell, filling each about halfway. Then, top with the remaining crumb mixture. Bake at 425 degrees for 10 minutes, then reduce the temperature to 350 degrees. Continue baking for about 45 minutes or until golden brown. Cool on a wire rack for at least two hours or until it reaches room temperature. Serve with coffee or a scoop of vanilla ice cream.
I use butter in my crust and recommend that you foil the edges of the crust to prevent it from getting too dark.
Baking Tips
If you’re like me, you may hate the clean-up process. In that case, I suggest putting your filled wet bottom pies onto a rimmed baking sheet lined with parchment paper. My pies have a tendency to spill over during baking, and this will make cleaning up much easier.
Wet Bottom ShooFly Pie Recipe
Wet Bottom Shoo-Fly Pie: A Taste of Pennsylvania Dutch Country
Equipment
- Large mixing bowl
- Fork or pastry blender
- Separate mixing bowl
- whisk
- measuring cups and spoons
- 9-inch pie plates
Ingredients
- For the Crumb Topping:
- 3 cups all-purpose flour
- 1 cup packed light or dark brown sugar
- 1/2 cup cold butter tallow, or lard, cut into small pieces
- 1/2 teaspoon baking soda
- For the Wet Bottom Filling:
- 1 1/2 cups unsulfured molasses
- 1 1/2 cups hot water
- 1 teaspoon baking soda
- 1/2 cup packed light or dark brown sugar
- 3 large eggs beaten
- 2 or 3 unbaked 9-inch pie shells
Instructions
- Preparing the Crumb Topping: In a large mixing bowl, combine the flour, 1 cup of brown sugar, and baking soda.
- Cut in the cold butter, tallow, or lard using a fork or pastry blender until the mixture resembles coarse crumbs.
- Measure out 3 cups of this crumb mixture and set it aside. This will be folded into the wet bottom filling.
- Keep the remaining crumb mixture aside for topping the pies.
- Make the Wet Bottom Filling: In a separate mixing bowl, whisk together the molasses, hot water, baking soda, and 1/2 cup of brown sugar until the sugar is mostly dissolved.
- Gradually whisk in the beaten eggs until well combined.
- Add the reserved 3 cups of crumb mixture to the wet ingredients and stir until just combined. Be careful not to overmix. The batter will be quite liquid.
- Assemble and Bake the Pies: Place the unbaked pie shells on a baking sheet for easier handling.
- Pour the wet bottom filling evenly into the pie shells. The amount will depend on the size of your shells; you should aim to fill them almost to the top.
- Sprinkle the remaining crumb topping evenly over the filling of each pie.
- Bake the Pies:Preheat your oven to 425°F (220°C).
- Bake the pies at 425°F (220°C) for 10 minutes. This initial high heat helps to set the crust.
- Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45 minutes, or until the filling is mostly set but still has a slight jiggle in the center. The crumb topping should be golden brown.
- If the crust starts to brown too quickly, you can loosely tent the edges with aluminum foil.
- Cool and Serve: Let the pies cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the wet bottom to fully set.
- Enjoy your delicious Wet Bottom Shoo-Fly Pie! It's wonderful on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
An Easy and Authentic Amish Pie
This recipe may not be the most common, however I assure you it tastes great. Give it a try for your next get together. Your family and guests will enjoy every bite!
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8 responses to “How To Make An Easy Authentic Amish Shoofly Pie”
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I’m so excited that you posted this recipe. I once had shoo-fly-pie at the good n plenty restaurant in Lancaster county, PA. I thought it was so delicious but never made it myself. I still think about it sometimes and well, now I’ve got a reason to make it. I found the recipe! Thank you, that’s awesome! -
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