As a young bride from New York City transplanted to Lebanon, PA, my mother was slow to embrace Pennsylvania Dutch cooking. In culture shock, she couldn’t even communicate with the landlord, who spoke “Dutch”.
Nonetheless, over the years she developed this delicious recipe that still gets a laugh when I refer to it by name, “wet bottom shoofly pie”.
A classic Pennsylvania Dutch favorite, it “schmeckt gut”, tastes good!
Mother’s Day comes up this Sunday. Happy Mother’s Day. If you are lucky enough to have yours, embrace her and tell her how much she means to you.
- 1 egg yolk
- 1/2 cup unsulphured molasses
- 3/4 cups boiling water
- 1 teaspoon baking soda
- 1 cup unbleached flour
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1/8 teaspoon ground cloves
- 1/2 cup brown sugar, lightly packed
- 1/2 teaspoon salt
- 2 tablespoons room-temperature butter
- 1 9-inch pie shell, unbaked
1. Preheat oven to 400 degrees.
3. Boil the water and dissolve the baking soda in it. Stir in to the egg yolk and molasses. Set aside.
4. Combine dry ingredients. Add butter and work into crumbs with your fingers.
5. Pour liquid into pastry crust and evenly sprinkle crumbs on top.
6. Bake for 10 minutes at 400 degrees, then lower heat to 325 degrees and bake for another 30 minutes.
Food 52: Editors’ Pick
Response from Amanda and Merrill of Food 52, posted by Stephanie: “The sweet molasses custard is wonderful with the warm spices used in the topping. The technique of sprinkling the crumbs over the very wet filling results in a great pie with a gooey center and a crumbly topping. I used a 9-inch pie pan and the crust puffed up to reach the edges in the oven.”