Mamas Wet Bottom Shoo Fly Pie Recipes

CLASSIC SHOO FLY PIE | #TBTFOOD

Steps:

• Preheat the oven to 400F.
• In a medium sized bowl, whisk together the flour and the brown sugar.
• Rub in the butter very well so there are no little bits of butter remaining. The mixture should look about like cornmeal and should clump together when you squeeze it and then sort of fall apart if you poke it.
• Squeeze some together so you have some pebbles of streusel and leave some of it sandy.
• In a medium bowl, whisk together the molasses and hot water. Thoroughly whisk in the baking soda and salt. Mixture may get sort of frothy and will definitely lighten in color. Thoroughly whisk in the beaten egg.
• Mix about half the streusel into the molasses syrup and pour into the prepared pie crust.
• Sprinkle the rest of the streusel in an even layer over the top of the pie.
• Carefully place the pie on the center rack of the oven. Bake for 15 minutes then reduce the heat to 350F.
• Continue baking for about 15 more minutes then cover the pie loosely with foil to prevent excessive browning of the crust. Bake an additional 10-15 minutes or until the pie is nicely puffed up all over. It will settle as it cools.
• Serve warm or barely warm with lightly sweetened (or even unsweetened) whipped cream or a scoop of ice cream.

AMISH WET BOTTOM SHOOFLY PIE

Steps:

• Preheat oven to 375°.
• For the wet mixture: Add 2 c. brown sugar and eggs to a mixing bowl and beat well. Add molasses.
• Bring water to boiling, remove from heat and add 1 tsp. baking soda. Stir.
• 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.
• Add butter (cut in slices) and shortening. Using pastry blender, mix until fine crumbs.
• 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.

MAMA'S WET BOTTOM SHOO-FLY PIE

Steps:

• Preheat oven to 400 degrees.
• Place the pie crust in a glass or ceramic pie plate, flute edges and set aside.
• Beat the egg yolk in a small bowl. Add the molasses and mix together.
• Add the baking soda to the boiling water and stir until the soda dissolves. Add to the egg-molasses mixture.
• Combine the dry ingredients in a medium-sized bowl. Add the butter and use your fingers to work into large crumbs.
• Pour the liquid mixture into the fluted pie crust.Sprinkle crumbs evenly on top.
• Bake for 10 minutes at 400 degrees, then lower heat to 325 degrees and bake for another 30 minutes.

WET-BOTTOM SHOOFLY PIE

Steps:

• To Make Crumbs: In a medium bowl, combine flour, brown sugar and shortening. Cut ingredients together with a pastry cutter or rub with fingers until dough forms fine crumbs. Set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• To Make Filling: In a medium bowl, dissolve the baking soda in the boiling water. Stir in corn syrup, molasses, salt and egg being sure to stir well. Pour 1/3 of mixture into unbaked pie crust. Sprinkle 1/3 of the crumbs over mixture. Continue this process until crumb mixture and liquid mixture have been used up.
• Bake in preheated oven for 10 minutes, then lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes.

HORSE & BUGGY WET BOTTOM SHOO-FLY PIE

Steps:

• Mix together the flour, brown sugar and shortening.
• Set aside ½ cup of this mixture for the topping.
• Add to the remaining mixture the egg, molasses, boiling water and baking soda.
• Spread this mixture into the un-baked pie shell.
• Spread the ½ cup of crumb topping over the pie.
• Bake at 375°F for 10 minutes.
• Reduce temperature to 350°F and bake for 30 minutes or until firm.