Go Back
+ servings
Amish shoo-fly pie

Amish Wet Bottom Shoofly Pie

Shoo-fly pie is a traditional Amish breakfast pie with a thin layer of gooey molasses on the bottom, cake-like middle, and crumb topping. Very easy to make and is perfect with a cup of coffee.
5 from 2 votes
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Breakfast, Dessert
Cuisine Amish
Servings 16 people
Calories 522 kcal

Ingredients
  

Wet mixture:

  • 2 c. brown sugar
  • 3 large eggs
  • 1 c. light-tasting molasses (Golden Barrel unsulphered baking molasses and King Syrup are some of the best)
  • 2 1/2 c. boiling water
  • 1 tsp. baking soda

Crumb mixture:

  • 4 c. all purpose flour
  • 1 c. brown sugar
  • 2/3 tsp. baking soda
  • 1/4 tsp. salt
  • 1/3 tsp. cream of tartar
  • 6 Tbs. butter
  • 1/3 c. lard or shortening
  • 2 (9") unbaked pie crusts

Instructions
 

  • Preheat oven to 375°.
  • For the wet mixture: Add 2 c. brown sugar and eggs to a mixing bowl and beat well. Add molasses.
    2 c. brown sugar, 3 large eggs, 1 c. light-tasting molasses (Golden Barrel unsulphered baking molasses and King Syrup are some of the best)
  • Bring water to boiling, remove from heat and add 1 tsp. baking soda. Stir.
    2 1/2 c. boiling water, 1 tsp. baking soda
  • Add soda/water mixture to egg mixture. Mix.
  • Let this mixture cool while you prepare the crumb mixture.
  • For crumb mixture: Mix flour, brown sugar, baking soda, salt, & cream of tartar in a mixing bowl.
    4 c. all purpose flour, 1 c. brown sugar, 1/4 tsp. salt, 1/3 tsp. cream of tartar, 2/3 tsp. baking soda
  • Add butter (cut in slices) and shortening. Using pastry blender, mix until fine crumbs.
    6 Tbs. butter, 1/3 c. lard or shortening
  • Reserve 1 1/2 c. of the crumb mixture to put on top.
  • Pour about a 3/4 c. of the wet mixture into the crust bottom of each pie dish.
  • Now pour your remaining crumbs into the remaining wet mixture. Mix together and divide between your two pies.
  • Cover with reserved crumb mixture.
  • Bake at 375° for 15 minutes. Reduce temperature to 350° and continue baking for 30 minutes.

Notes

I only had strong-tasting molasses, so I used a mixture of molasses and Karo. But King syrup and Golden Barrel are both good light-tasting molasses.
I usually bake my pies on the bottom oven rack about in the middle of the oven. It gets your bottom crust flakier and keeps tops from getting too dark.
 If you like your shoo-fly pie with lots of dry crumbs on top, just reserve more of the crumbs for the top.
This pie resembles a coffee cake. It's an Amish breakfast pie and goes great with coffee.
We used to put ours in a bowl and pour milk over it to eat it.
Yields 2 (9") pies

Nutrition

Serving: 1sliceCalories: 522kcalCarbohydrates: 100gProtein: 7gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 46mgSodium: 243mgPotassium: 370mgFiber: 2gSugar: 54gVitamin A: 182IUCalcium: 84mgIron: 4mg
Keyword Amish Breakfast Pie, Amish Shoo-fly Pie Recipe, How to make shoo-fly pie, Wet bottom shoo-fly pie recipe, What is shoo-fly pie?
Tried this recipe?Let us know how it was!