Here’s a traditional, Old-Fashioned Shoo Fly Pie recipe — a sweet, sticky molasses pie with a crumb topping and a rich Pennsylvania Dutch heritage. This pie comes in two styles: wet-bottom (gooey) and dry-bottom (cake-like). This version gives you the beloved wet-bottom kind!
🥧 Old-Fashioned Shoo Fly Pie (Wet-Bottom Style)
Ingredients:
For the Crumb Topping:
-
1 ½ cups all-purpose flour
-
½ cup brown sugar (light or dark)
-
½ tsp baking soda
-
¼ tsp salt
-
6 tbsp unsalted butter, cold and cut into small pieces
For the Filling:
-
¾ cup unsulphured molasses (dark or mild, your choice)
-
¾ cup hot water
-
½ tsp baking soda
-
1 large egg, beaten
-
1 unbaked 9-inch pie crust (homemade or store-bought)
🔪 Instructions:
1. Preheat Oven:
-
Set oven to 400°F (200°C).
2. Prepare the Crumb Topping:
-
In a mixing bowl, combine flour, brown sugar, baking soda, and salt.
-
Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside.
3. Make the Filling:
-
In a separate bowl, whisk molasses and hot water until smooth.
-
Stir in baking soda (it will foam slightly).
-
Once slightly cooled, whisk in the beaten egg.
4. Assemble the Pie:
-
Pour the molasses mixture into the unbaked pie shell.
-
Sprinkle the crumb topping evenly over the top — don’t stir it in.
5. Bake:
-
Bake at 400°F for 10 minutes, then reduce heat to 350°F and continue baking for 25–30 minutes.
-
The filling should be set around the edges but still a little jiggly in the center — it will firm up as it cools.
6. Cool Completely:
-
Let cool to room temperature before slicing so the wet bottom sets properly.
🍴 To Serve:
-
Best served at room temp or slightly chilled.
-
Delicious with whipped cream or a scoop of vanilla ice cream.
📝 Tips from Grandma’s Recipe Box:
-
Use dark robust molasses for a deeper, richer flavor.
-
If you prefer less gooey, reduce water slightly or bake a few minutes longer.
-
Shoo fly pie got its name because the sweet molasses filling was known to attract flies on the windowsill!