Classic Wet Bottom Shoofly Pie Recipe

Indulge in the flavors of traditional Amish cuisine with this irresistible Wet Bottom Shoofly Pie. This pie features a rich molasses filling layered between a crumbly, sweet flour mixture, creating a gooey, sticky, and absolutely addictive dessert. Perfect for any occasion, this pie will transport you to the heart of Pennsylvania Dutch country with its comforting and nostalgic flavors. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate treat.

Ingredients

• 1 9-inch Deep-Dish Pie Crust
• For the Crumb Topping:
• 1 cup All-Purpose Flour
• 1/2 cup Light Brown Sugar
• 1/4 cup Unsalted Butter, cold and cubed
• For the Wet Bottom Filling:
• 3/4 cup Light Corn Syrup
• 3/4 cup Hot Water
• 1/2 cup Molasses
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Vanilla Extract
• 1/4 teaspoon Salt

Directions

1. Preheat your oven to 375°F (190°C).
2. Place the pie crust in a 9-inch deep-dish pie plate.
3. For the crumb topping, in a medium bowl, combine the flour and brown sugar. Cut in the cold cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
4. For the wet bottom filling, in a separate bowl, whisk together the corn syrup, hot water, molasses, baking soda, vanilla extract, and salt until well combined.
5. Pour half of the wet bottom filling into the pie crust.
6. Sprinkle half of the crumb topping evenly over the wet bottom filling.
7. Pour the remaining wet bottom filling over the crumb topping.
8. Finish by sprinkling the remaining crumb topping over the wet bottom filling.
9. Bake the pie in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set.
10. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
11. Slice and serve the pie warm or at room temperature. Optional: top with whipped cream or vanilla ice cream for added indulgence.

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