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
- Preheat your oven to 375°F (190°C).
- Place the pie crust in a 9-inch deep-dish pie plate.
- 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.
- 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.
- Pour half of the wet bottom filling into the pie crust.
- Sprinkle half of the crumb topping evenly over the wet bottom filling.
- Pour the remaining wet bottom filling over the crumb topping.
- Finish by sprinkling the remaining crumb topping over the wet bottom filling.
- Bake the pie in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set.
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
- Slice and serve the pie warm or at room temperature. Optional: top with whipped cream or vanilla ice cream for added indulgence.
