Pennsylvania Shoo-Fly Pie

-Never overcook this pie. Shoo-Fly pie always tastes best when it is what The Amish refer to as a “wet-bottom” Shoo-Fly pie.

Crumb Mixture:

1/4 cup Crisco
1 1/2 cup AP flour
1 cup Light brown sugar

Molasses Bottom:

3/4 cup Light molasses
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup Hot water
1/8 tsp. Ground nutmeg
Pinches of each of the following: cinnamon, ginger and cloves

Also, need:
1 nine inch unbaked pie shell


Preheat oven to 450F degrees.

For crumbs:
Blend shortening, flour and sugar to make crumbs.

For Molasses Mixture:

Mix those ingredients, except the hot water. Add hot water and stir well until foamy.

In the pie pan containing the 9″ unbaked pie shell, layer the crumbs and molasses mixture, alternately, beginning and ending with a crumb layer.

Bake for 15 minutes at 450F and then reduce oven temp to 350F and continue to cook for about 20 minutes.

Great served warm with vanilla ice cream!

For a flaky, tender crust every time, try this:

Sour Cream Pie Crust Dough

1 1/4 cups AP flour
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 cup Crisco
1/2 cup Sour Cream

Stir together the first three ingredients in a mixing bowl.
Cut shortening into the flour until it resembles small peas with a pastry blender or squishing the dry ingredients and Crisco between your very clean fingers:). Add sour cream and stir with a fork until combined. Gather dough into a flat disk shape. Wrap well in plastic wrap and chill one hour.
Use as your recipe directs.

5 thoughts on “Pennsylvania Shoo-Fly Pie

  1. πŸ˜‚ oh does this one bring back memories..

    As we all have our flop moments, My sis can have a flop moment and a breakthrough discovery at the same
    time !

    Her first attempt at shoefly pie became a mystery, that to my knowledge, has never been solved..

    Her pie looked great but we never got to taste it.. it was solid and hard.. They tried soaking n soaking to no avail, it was bonded to the pyrex.. The casualty was a pyrex pie dish.. My sis created the precursor to crazy glue !

    Sis, you had to know I’d post this when I saw shoefly πŸ˜‚

    Hey, and I never tried any since either.. Any chance you’ll make one for me when I visit ?

    Liked by 1 person

    1. Did the same thing when I was first married trying to make peanut brittle…,or in that case, peanut rock, lol
      Bye, bye cookie sheet.

      Liked by 1 person

      1. Lol I forgot that one πŸ˜‚
        In your defense the pie happened you were still in high school and at that time you were also making awesome chocolate souffles ! I really didn’t like that friend of yours who kept eating them up 😬


  2. I’ll concede this recipe may be more authenic only because Lancaster, Pennsylvania is in the heart of Pennsylvania Dutch/Amish country.

    Liked by 1 person

  3. I have a British cookbook called American Sampler which gives a version of this. I haven’t made it and I won’t, preferring to use yours as more likely to be delicious and authentic!

    Liked by 2 people

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