Amish Shoofly Pie
Traditional wet bottom shoofly pie with sweet molasses filling and crumbly topping. This authentic Pennsylvania Dutch recipe creates the classic Amish dessert using simple pantry ingredients - perfect for anyone wanting to taste genuine Amish culture.
Ingredients
Pie
- 1 (9-inch) pie crust (homemade or store-bought
- 1 cup molasses
- ⅔ cup boiling water
- 1 teaspoon baking soda
Topping
- 3 1 /2 cups all-purpose flour
- 1 cup sugar
- ¾ cup shortening, softened
- Dash of salt
Instructions
- Preheat the oven to 350°F.
- Prepare the molasses mixture: In a large bowl, combine the molasses, boiling water, and baking soda. The mixture will foam up when you add the baking soda - this is normal and creates the characteristic texture.Fill the pie shell: Pour the molasses mixture into the unbaked pie shell.
Crumb Topping
- In a large bowl, mix the flour with the sugar, shortening, and salt until it forms coarse crumbs.
- The mixture should hold together when squeezed but still be crumbly.Add the topping:
- Spread the crumb mixture evenly on top of the molasses mixture in the pie shell.Bake the pie:
- Bake until the center of the pie is set, about 45 minutes. The top should be golden brown and the filling should no longer jiggle when gently shaken.Cool completely:
- Cool on a wire rack or windowsill until the pie is firm, about 45 minutes to 1 hour. This cooling time is crucial for the "wet bottom" to set properly.