There are pies that comfort, and then there are pies that transport you straight to a rustic Pennsylvania Dutch kitchen, where the scent of molasses and warm spices hangs in the air. Wet Bottom Shoo Fly Pie is a true classic—a nostalgic, deeply flavorful dessert that balances a crumbly, buttery streusel topping with a luscious, gooey molasses bottom that practically sings with rich, sweet-tart depth. Unlike its drier cousin, this version keeps the bottom layer soft and sticky, creating a perfect contrast in every single bite.
Shoo Fly Pie (Wet Bottom)
8
servings15
minutes45
minutesKeep the screen of your device on
Ingredients
- For the Crust
1 9 ” pie shell (not deep dish)
For the Streusel
4.5 oz all purpose flour (about 1 cup)
4.7 oz dark or light brown sugar (about 2/3 cup, packed)
3 Tablespoons unsalted butter cold
- For the Molasses Syrup
9 oz molasses (3/4 cup)
4.5 oz hot water (1/2 cup plus 1 Tablespoon)
½ teaspoon baking soda
Pinch salt
1 large egg beaten
Directions
- Preheat the oven to 400°F.
- To Make the Streusel
- In a medium sized bowl, whisk together the flour and the brown sugar.
- Cut in the butter 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.
- To Make the Molasses Filling
- 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.
- To Assemble and Bake
- 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 350°F.
- 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.
Notes
- Recipe coutesy of https://pastrychefonline.com/shoo-fly-pie/
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