This recipe originates from the Lancaster Amish and was passed along from my Mother-in-law who also has roots with the Lancaster County Amish community. When I was growing up, we had a lot of shoofly pie and apple shnitz pie around events and holiday gatherings with our Amish family. This recipe is my husband’s family favorite because the pie turns out perfectly gooey in the center with a loose buttery crumb on top. Try it with milk or ice cream to take it to the next level of yum!
For more Amish Pie recipes, be sure to check below the recipe card for a list of our favorites.
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Amish Wet Bottom Shoofly Pie
Ingredients
Crumb Topping:
- 1 cup all-purpose flour
- 2/3 cup brown sugar
- 1/4 teaspoon baking soda leveled
- 3 tablespoons softened butter
Molasses filling:
- 3/4 cup golden syrup (King Syrup)
- 2 tablespoons original molasses *see note
- 1 large egg
- 1/4 cup brown sugar
- 3/4 cup warm water
- 1/2 teaspoon baking soda
Pie crust:
- 1 9-inch flaky pie crust *see note
Instructions
Preheat oven to 375:
Crumb topping:
- Place flour, brown sugar and baking soda into a small mixing bowl. Whisk to combine, then add softened butter and mix gently until loose crumbs remain. Set aside for now.
Molasses filling:
- In a medium sized mixing bowl, whisk together, golden syrup, molasses, egg and brown sugar. Dissolve baking soda into warm water, then whisk into the remaining ingredients.
- Add half of the crumb topping into the molasses filling, then whisk rapidly until the mixture is fluffy. Be sure to give the mixture a good mix at this point to incorporate the crumbs into the filling.
- Pour the molasses filling into a prepared 9-inch pie crust, only filling about 2/3 full. Top the pie with the remaining crumbs, leaving 1-2 inches of space on top because the filling will rise a bit in the oven *see tip below the recipe card.
- Transfer the pie to the oven and bake at 375 for 10 minutes, then reduce heat to 350 and continue baking for around 40 minutes, or until the crust is golden on the bottom and the crumb topping has a nice golden color. Allow the pie to cool for several hours, then serve and enjoy!
Notes
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More Amish pie recipes you may enjoy:
- Mock pecan pie
- Chocolate mousse pie
- Coconut cream pie
- Pumpkin custard pie
- Peanut butter crumb pie
- Fresh Peach Pie
- Spiced Apple Pie
- Fresh Cherry Pie
Crumb Topping: Place flour, brown sugar and baking soda into a small mixing bowl. Whisk to combine, then add softened butter and mix gently until loose crumbs remain. Set aside for now.
Molasses Filling steps 1-2: In a medium sized mixing bowl, whisk together, golden syrup, molasses, egg and brown sugar. Dissolve baking soda into warm water, then whisk into the remaining ingredients. Add half of the crumb topping into the molasses filling, then whisk rapidly until the mixture is fluffy. Be sure to give the mixture a good mix at this point to incorporate the crumbs into the filling.
Why whisk in the crumbs?
The molasses filling on its own is too runny for the pie. Adding the crumbs and giving them a good mix into the filling helps to incorporate the flour and baking soda into the molasses mixture and also gives the pie that perfectly gooey texture that we are aiming for.
Step 3: Pour the molasses filling into a prepared 9-inch pie crust, only filling about 2/3 full. Top the pie with the remaining crumbs, leaving about an inch to two inches of space on top because the filling will rise a bit in the oven.
Tip to avoid a mess while baking the shoofly pie:
Shoofly pie can be tricky because it likes to bubble and rise a good bit during the baking process. I highly recommend placing a baking sheet on the lower oven rack to catch any spillover if it happens. To avoid the spillover, do not fill the pie more than 3/4 full. If you have plenty of filling left, you can bake it in an additional personal sized pie shell.
Favorite Pie Crust Recipe: I also recommend using this flaky pie crust recipe, it is a simple recipe for homemade pie crust that turns out so well for us!
Last step: Transfer the pie to the oven and bake at 375 for 10 minutes, then reduce heat to 350 and continue baking for around 40 minutes, or until the crust is golden on the bottom and the crumb topping has a nice golden color. Allow the pie to cool for several hours, then serve and enjoy!
Storage tips:
Shoofly pie keeps well and can be kept at room temperature for several days. For storing the pie up to a week, you can keep it chilled in the refrigerator. Shoofly pie can also be frozen if tightly wrapped or stored in an airtight container.
Thank you for stopping by and I hope your day is blessed! Feel free to pin or print this recipe using the icons in the recipe card, but please leave a comment and recipe rating in exchange. Thank you! -Marilyn Stoltzfus Peight.
