Wet Bottom Shoofly Pie

This is recipe #2 in my attempt to veganize Pennsylvania Dutch food (see #1). I’ve been meaning to make shoofly pie for a while now, and no one on the farm knew what it was so I decided it was time to show them (and you) what it’s all about.

Shoofly pie is, as I’ve said, a PA Dutch food, and PA Dutch foods are often laden with more unvegan ingredients than you care to know (who’s heard of scrapple??).  In fact, the Amish Dutch cookbook where I got the basis for this recipe instructs that “success in these recipes lies in a light hand with the pastry and unstinting use of cream and butter and more butter, and, eggs which are plentiful in most Pennsylvania Dutch farm households.” Guess I’ll have to prove them wrong.

For those of you who have never heard of wet bottom shoofly pie, it’s a dessert pie with a gooey molasses filling and a crumb topping. There is also the less common dry bottom shoofly pie, which has a more cake-like consistency.

Vegan shoofly pie

Wet Bottom Pennsylvania Dutch Shoofly Pie

Crumb Topping:
2 cups flour
1/2 cup brown sugar
1/8 teaspoon salt
1/8 teaspoon cinnamon
Large pinch each nutmeg, ginger, cloves
1/3 cup shortening

Syrup Filling:
1/2 cup dark molasses
1/2 cup hot water
1/2 teaspoon baking soda

Preheat oven to 350.

Boil the water and dissolve the soda in it. Stir in the molasses and let cool.

Combine topping ingredients with your fingers or a pastry cutter to form crumb mixture. Set aside.

Have ready a 9-inch unbaked pie shell. Pour syrup filling into crust. Sprinkle crumb topping over syrup mixture. Bake 60 to 70 minutes.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s