There’s nothing like coming home from a day at work to smelling warm pies in your oven.
This classic Pennsylvania Dutch baked good is one that comes out of the woodwork every year on Thanksgiving Day.
It’s also known as “shoo fly” because its name literally translates as “fly trap.”
If you’ve ever been to a local Amish bakery or farmer’s market, you may have seen these beautiful pies being sold alongside other homemade goodies.
But what exactly makes this dessert so special?
What ingredients go into making it taste so delicious?
And how long does it actually take to bake them?
Keep reading below to find all the answers!
What Ingredients Are Needed To Make Wet Bottom Shoo Fly Pie?
As with most American desserts, wet bottom shoo fly pie uses flour, butter (or shortening), brown sugar, eggs, milk, vanilla extract, salt, cinnamon, nutmeg, ginger, orange peel, lemon peel, and lard.
You’ll need about 2 cups of each ingredient.
The dough will be made up of flour, sugar, spices, and shortening.
Once mixed together, add some ice cold water until you get a stiff dough ball.
Roll out the dough on a lightly floured surface, then place it in an unbaked 9 inch deep dish pie plate.
Fill the pie shell with the molasses mixture, cover with a double layer of aluminum foil, and sprinkle with raw sugar before placing another piece of parchment paper over that.
Bake for 15 minutes at 350 degrees F before removing the lid and continuing to cook for 25 more minutes.
Allow the pie to cool completely before slicing it open.
What Is The Origin Of The Wet Bottom Shoo Fly Pie Recipe?
It’s hard to say where wet bottom shoo fly pie originated.
Some experts claim it was brought to America by German immigrants during the early 1800s, but others believe it dates back much further than that.
One theory states that the dessert came to us from Ireland via England, while another suggests it’s rooted in Germany.
Regardless of which country first brought it here, it spread across the country quickly once people realized just how tasty it could be.
How Long Does It Take To Bake A Wet Bottom Shoo Fly Pie?
The time required to bake a wet bottom shoo fly pie depends entirely on the size of the pie plate you’re using.
In general, they should only require around 30 minutes of cooking time.
However, if you want to ensure your pies don’t burn, try checking the center often.
If you see bubbles forming, remove the pie from the oven immediately and continue baking for another five minutes.
Afterward, allow the pie to cool completely before serving.
How Can I Make A Glutenfree Wet Bottom Shoo Fly Pie?
A gluten free version of the wet bottom shoo fly pie is no different from the original except for the fact that gluten free flour blends must be used instead of wheat flour.
To create a moist yet crisp crust, use 1 cup of cornstarch for every two cups of flour.
Mix well before adding additional liquid such as rice syrup or maple syrup along with melted coconut oil.
As with the regular version, the batter needs to be chilled before pouring it into the pie pan.
A couple tablespoons of powdered egg white may be added to help bind the ingredients together.
How Do I Know When The Wet Bottom Shoo Fly Pie Is Done Baking?
To test whether your pie has finished baking, stick a knife through the middle.
If the blade easily goes clean through without leaving a trace of grease behind, your crust is ready.
When testing your pie, always remember that the center will still be slightly soft even after 35 minutes of cooking time.
What Is The Best Way To Serve Wet Bottom Shoo Fly Pie?
When it comes to serving wet bottom shoo fly pie, we recommend keeping things simple.
Serve slices plain with a scoop of vanilla bean ice cream or whipped cream.
For something fancier, drizzle caramel sauce over the pie before serving.
Or, prepare a batch of hot fudge sauce and dip pieces of fresh fruit into it.
Are There Any Variations To The Traditional Wet Bottom Shoo Fly Pie Recipe?
While the basic wet bottom shoo fly pie recipe is considered the standard, many chefs prefer to play around with it in order to perfect their own recipes.
They might add chocolate chips, raisins, nuts, candied cherries, or anything else they think would complement the flavor profile of the pie.
Other popular additions include marshmallow creme, peanut butter, or even banana chunks.
Of course, everyone knows that pumpkin is absolutely essential for the holidays.
So, why not throw a few pumpkins into your next batch of pies? Just make sure to strain all liquids away afterward.
What type of crust is typically used for wet bottom shoo fly pie?
Many cooks choose to use a prebaked pastry crust for this classic dessert.
If you’d rather skip the extra step, however, simply roll out a sheet of waxed paper and lay it flat on a countertop.
Sprinkle some flour onto the paper and gently press down the sides and corners to form a circle.
Place the crust in a 9 inch pie plate, then pour in the prepared batter.
Cover loosely with plastic wrap and chill for at least four hours.
Remove the pie from the fridge 20 minutes prior to baking.
Preheat the oven to 375 degrees F.
Before baking, brush the edges of the crust with beaten egg whites and cut several slits in the top to allow steam to escape.
One final note regarding the crust: Make sure to let the crust set properly before cutting it open.
Otherwise, the whole thing will collapse under pressure.
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- 2 tablespoons shortening
- 1 teaspoon baking soda
- 1 cup boiling water
- ½ cup dark corn syrup
- ½ cup molasses
- ¼ teaspoon salt
- 1 egg
- 9 inch pie crust unbaked
- To make the crumbs, combine flour, brown sugar, and shortening in a medium mixing bowl. Using a pastry cutter or your fingers, combine the ingredients until the dough forms fine crumbs. Place aside.
- Preheat the oven to 375° F. (190 degrees C).
- To make the filling, dissolve baking soda in boiling water in a medium bowl. Stir in the corn syrup, molasses, salt, and egg thoroughly. 1/3 of the mixture should be poured into the unbaked pie crust. 1/3 of the crumbs should be sprinkled over the mixture. Continue this process until the crumb and liquid mixtures are depleted.
- Bake for 10 minutes in a preheated oven, then reduce to 350 degrees F (175 degrees C) and bake for another 30 minutes.