Horse Buggy Wet Bottom Shoo Fly Pie
Discover the rich, old-fashioned charm of Horse Buggy Wet Bottom Shoo Fly Pie, a classic Pennsylvania Dutch dessert that’s as nostalgic as its name suggests! This delightful pie boasts a sweet, sticky molasses base—the “wet bottom”—layered beneath a light, buttery crumb topping, creating a perfect harmony of textures in every bite. The unbaked crust crisps beautifully in the oven, while the baking soda-infused molasses mixture lends the filling a soft, almost pudding-like consistency. A sprinkling of brown sugar and flour creates the signature crumbly, golden crown that makes this dessert irresistible. With a quick prep time of just 20 minutes, this pie bakes to perfection in under an hour, making it a delicious centerpiece for holidays or special gatherings. Serve at room temperature or with a dollop of whipped cream for a truly indulgent treat. Perfect for lovers of traditional pies, “Shoo Fly Pie” is a must-try recipe that bridges history and flavor in the most delicious way.
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Recipe Information
Ingredients
- 1 piece Unbaked 9-inch pie crust
- 1 cup Molasses
- 0.75 cup Hot water
- 1 teaspoon Baking soda
- 1.5 cups All-purpose flour
- 0.75 cup Brown sugar, packed
- 0.25 cup Butter, cold and cubed
Instructions
Preheat the oven to 375°F (190°C).
Place the unbaked 9-inch pie crust into a pie dish and crimp the edges if desired. Set aside.
In a medium mixing bowl, combine the molasses and hot water. Stir until well combined.
Add the baking soda to the molasses mixture. Stir gently and set aside. The mixture will foam slightly—this is normal.
In a separate bowl, prepare the crumb topping by mixing the flour and brown sugar together.
Cut the cold cubed butter into the flour-sugar mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Pour the molasses mixture into the prepared pie crust.
Evenly sprinkle the crumb topping over the molasses mixture, being careful not to mix it in. This will form the signature layers of the Wet Bottom Shoo Fly Pie.
Bake the pie in the preheated oven for 40–45 minutes, or until the top is set and golden brown but the center is still slightly jiggly.
Remove the pie from the oven and allow it to cool completely before slicing, as the filling will set as it cools.
Serve at room temperature or chilled. Optionally, pair with whipped cream or a scoop of vanilla ice cream for added indulgence.
Nutrition Facts
Calories |
2176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1717 mg | 75% | |
| Total Carbohydrate | 329.5 g | 120% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 147.9 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 192 mg | 15% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 455 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
