Mama's Wet Bottom Shoo-Fly Pie
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Cook time: 
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Serves: 6
My mother's recipe for PA Dutch shoo-fly pie.
  • 1 nine-inch pie crust, unbaked
  • 1 egg yolk
  • ½ cup unsulphured molasses
  • ¾ cup boiling water
  • 1 teaspoon baking soda
  • 1 cup all-purpose unbleached white flour
  • ½ cup brown sugar, lightly packed
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon freshly grated nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 2 tablespoons unsalted butter, at room temperature
  1. Preheat oven to 400 degrees.
  2. Place the pie crust in a glass or ceramic pie plate, flute edges and set aside.
  3. Beat the egg yolk in a small bowl. Add the molasses and mix together.
  4. Add the baking soda to the boiling water and stir until the soda dissolves. Add to the egg-molasses mixture.
  5. Combine the dry ingredients in a medium-sized bowl. Add the butter and use your fingers to work into large crumbs.
  6. Pour the liquid mixture into the fluted pie crust.Sprinkle crumbs evenly on top.
  7. Bake for 10 minutes at 400 degrees, then lower heat to 325 degrees and bake for another 30 minutes.
Recipe by Liz The Chef at