Ingredients for Horse Buggy Wet Bottom Shoo Fly Pie
- 1 ½ cups all-purpose flour
- ¾ cup packed light brown sugar
- Vegetable Shortening
- 1 large egg
- ½ cup molasses
- 1 cup boiling water
- 1 teaspoon baking soda
- Unbaked Pastry Shells
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How to Make Horse Buggy Wet Bottom Shoo Fly Pie
- Preheat oven to 375°F (190°C).
- 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.
- Set aside 1 cup of this crumb mixture for the topping.
- 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.
- Pour the wet ingredients into the remaining dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into an unbaked 9-inch pie crust.
- Sprinkle the reserved 1 cup of crumb topping evenly over the pie filling.
- Bake for 10 minutes at 375°F (190°C).
- 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).
- 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