Horse Buggy Wet Bottom Shoo Fly Pie Recipe

Indulge in the rich, molasses-y goodness of Amish Shoo-Fly Pie, a beloved springtime treat! This recipe recreates the classic dessert enjoyed at Amish gatherings, offering a sweet and subtly spiced filling nestled in a buttery crust. Perfect for family gatherings or a special dessert, this pie is sure to become a new favorite.

Prep Time 20 mins
Cook Time 55 mins
Calories 383.2 kcal
Protein 7g
Rating 4.1 (8 Reviews)
Horse Buggy Wet Bottom Shoo Fly Pie 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Horse Buggy Wet Bottom Shoo Fly Pie

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How to Make Horse Buggy Wet Bottom Shoo Fly Pie

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine 1 ½ cups all-purpose flour, ¾ cup packed light brown sugar, and ½ cup shortening. Cut in the shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Set aside 1 cup of this crumb mixture for the topping.
  4. In a separate bowl, whisk together 1 large egg, ½ cup molasses, 1 cup boiling water, and 1 teaspoon baking soda. The batter will be thin.
  5. Pour the wet ingredients into the remaining dry ingredients and stir until just combined. Do not overmix.
  6. Pour the batter into an unbaked 9-inch pie crust.
  7. Sprinkle the reserved 1 cup of crumb topping evenly over the pie filling.
  8. Bake for 10 minutes at 375°F (190°C).
  9. Reduce oven temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is set. A toothpick inserted near the center should come out with moist crumbs attached (it won't be completely clean).
  10. Let the pie cool completely on a wire rack before slicing and serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

163g

Fat

12g

Carbs

23g

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