Shoofly Pie, like they make at the Amish markets in Pennsylvania Dutch country. I grew up on these pies, so I hope you like this authentic recipe!
Amish Shoofly Pie
As a kid we would frequently go to the Lancaster Amish markets where we would always come home with whoopie pies, potato stuffing, and shoofly pies. I have plenty of whoopie pies on the blog, but realized I didn’t have shoofly, so here is the only recipe you need for an authentic pie that tastes just like Grandma made!
This recipe makes a homemade shoofly pie that is both tasty and crumbly. Since we layer crumble on the bottom first, this makes sure the pie doesn’t get soggy. On the top layer we add crumble again to give us that crumbly, crunchy topping!
Why is it called shoofly pie?
It’s simply called this because due to the molasses and sugar, flies are attracted to it. So when you see a fly, you say “shoo!” And that’s why it’s called shoofly pie.
What ingredients are in Shoofly Pie?
Shoofly Pie has 3 essential parts:
Pie crust: Make sure this is a deep dish 9 inch pie crust. I will mention this multiple times in this post, but if it’s not deep dish it will bubble over, so please (please please) make sure it’s deep dish.
Molasses mixture: The deep rich flavor of shoofly pie is made of molasses, hot water, egg and baking soda.
Crumble mixture: And my favorite part, the crumbly mixture on top (and bottom!) is made of flour, brown sugar and shortening. Shoofly pie needs 2 layers of crumble – on both the bottom and the top!
How to Make Authentic Shoofly Pie
Unwrap a unbaked 9 inch deep dish pie crust. I recommend baking it on top of a baking sheet, just in case it bubbles over. PLEASE MAKE SURE THIS IS A DEEP DISH PIE CRUST (sorry for the caps, but it’s incredibly important!)
In one bowl whisk together the molasses, hot water, baking soda and egg.
In another bowl mix together flour, brown sugar, and shortening to make the crumble mixture. Use a fork and add a little shortening at a time to make it crumbly.
Time to make the pie. First layer half the crumble mixture. If there’s no crumble mixture on the bottom, the pie will be soggy and wet, so by adding a base crumble layer it will stay firm.
Now the molasses mixture.
And finally, the other half of the crumble on top.
Bake and then remove from the oven, and allow to cool so it can set. I love how each shoofly pie looks different due to how the molasses bubbles up. Cut into slices and enjoy your shoofly pie!
Can I use butter instead of shortening?
Short answer, yes you can. Long answer, I think the key to getting the exact taste of an amish market shoofly pie requires using shortening, so use it if you can.
Can I use turkey syrup?
Wait, first up, what is turkey syrup, Pamela? Turkey syrup (also called king syrup) is a blend of corn syrup, water, and caramel color. Some people prefer it to molasses, so if you want to use this I recommend using 1/3 cup molasses and 2/3 cup turkey syrup.
Can I bake this in 8 inch pie crusts?
This recipe will make one 9 inch deep dish pie, or 2 regular 8 inch pies. Make as recipe instructs, adding half of the ingredients to one pie crust and the other half to the other. If making 8 inch pies, bake at 400 degrees for 15 minutes, and then 350 degrees for 20 minutes.
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Amish Shoofly Pie (Pennsylvania Dutch recipe!)
PrintIngredients
- 1 cup molasses
- 3/4 cup hot water
- 1 egg beaten
- 3/4 teaspoon baking soda
- 1 1/2 cup all-purpose flour
- 1 cup brown sugar
- 1/4 cup shortening
- 1 (9 inch) deep dish pie crust (make sure it's deep dish!)
Instructions
- Preheat the oven to 400 degrees F.
- In a mixing bowl add molasses, hot water, egg and baking soda, mixing with a whisk until combined.
- In another bowl mix together flour and brown sugar. Cut in the shortening a little at a time, and mix with a fork until you get a crumbly mixture.
- In the 9 inch pie crust, add half of the crumble mixture on the bottom, spreading it out.
- Pour in the molasses mixture on top of the crumble mixture.
- Add the remaining half of the crumble mixture on top.
- Bake for 15 minutes. Lower the temperature to 350 degrees and bake for 30 more minutes. TIP: I recommend baking the pie on a baking sheet, just in case it bubbles over.
- Remove from the oven and allow to set for 30 minutes before slicing.
tm says
can you use lard in place of shortening in the shoo fly pie?
Pamela Reed says
Short answer, yes you can. Long answer, I think the key to getting the exact taste of an amish market shoofly pie requires using shortening, so use it if you can. Hope this helps!
Stacie Grace says
Thank you!
Karla Tosten says
Made this pie today. Tasted just like I remembered from my Lancaster Co. Penna. visits. Delicious and simple.
Eric Frankenfield says
How deep does the pie dish need to be to hold the deep pie crust?
Deborah says
I can’t wait to try this recipe. I love these pies
Pamela Reed says
Me too! Hope you like it!
Chris says
I have to try this! Do you blink bake the dough first?
Pamela Reed says
Hey Chris, nope – no need to do that. Enjoy!
Jo says
I grew up with this pie only I was told it was called crumb pie. (Grew up in Northern California) I didn’t learn the correct name until a few months ago. Thank you for this now I can have a slice of childhood again
Kim says
Central PA girl, here. I love shoofly pie. It takes me back to my childhood. One of my friends shared a shoofly cake recipe with me that is delicious,also!
S. Sanders says
I make these pies all the time for my family. Recipe handed down through the generations. Im the only one in the family to continue the tradition of making these, especially at the holidays. Ive noticed several differences in our recipes. I use no eggs in mine. Just water, baking soda and molasses. Crumbs are placed on the top of the pie only, after the liquid has been poured into the crust. No crumbs on the bottom of shell. I guess this is why mine is called Wet Bottom Shoo Fly Pie. Im sure they are equally delicious!
Kim says
Is there a difference with & without the egg?