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Authentic Pennsylvania Dutch Shoo Fly Pie

recipe at a glance
Rating: 4/5 4 stars
7 reviews
4 comments

ready in: 30-60 minutes
serves/makes:   8
  

recipe id: 15250

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ingredients

1/2 cup baking molasses
1/2 teaspoon baking soda
3/4 cup flour
2 tablespoons butter
1/8 teaspoon ground ginger
1/2 teaspoon cinnamon
1 pie pastry (9 inch)
1 egg yolk
3/4 cup boiling water
1/2 cup brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt

directions

Dissolve soda in boiling water and add to egg and molasses. Set aside.

Stir dry ingredients together, mixing well. Cut in shortening until mixture looks like coarse crumbs. Pour molasses into pie shell. Sprinkle crumbs evenly over top. Do not stir.

Bake at 450 degrees F for 15 minutes then reduce heat to 350 degrees F and bake 20 minutes longer. Cool and serve.

shared by

ilyce

nutrition

265 calories, 10 grams fat, 42 grams carbohydrates, 3 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



number of 5 star votes on this recipe
343%
number of 4 star votes on this recipe
229%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
229%
number of unrated comments on this recipe4



Registered Member at CDKitchen.com



Member since: October 9, 2013
REVIEW: recipe rating
the recipe lists butter, then calls for shortening to be cut in. the crust never turned out, it sank into the mixture which when baked to specs, was more like a cake mixture then a pie. and the crust burnt. Poor excuse for a true shoo fly pie!



Guest at CDKitchen.com



REVIEW: recipe rating
I'm embarrased to say that I've never had shoo fly pie - authentic or otherwise - but this recipe I thought was really tasty. I was hesitant to try it because of the mixed reviews but I had no problems and the whole family enjoyed it.



Guest at CDKitchen.com
Feb 19, 2010

Guest Foodie
COMMENT:
I must say this recipe was excellent , I could not find my original recipe, I tried this one, and was plesently suprised. TKS



Guest at CDKitchen.com
Oct 4, 2009

Fran
COMMENT:
Two things, 'shortening' originally meant 'fat', and can certainly mean butter or vegetable shortening. What we refer to as 'shortening' was called that because the vegetable product could not be called butter. So I don't see a mistake in the directions there.

Second, there are 2 types of shoo-fly pie, the wet kind, and the dry kind. The dry kind was meant to be dunked in coffee, like a doughnut, whereas the wet kind was meant to be eaten like pie. This is obviously a wet-type pie.



Guest at CDKitchen.com
Mar 15, 2009

Chef Good & Plenty
COMMENT:
I made your recipe yesterday.. not good... Firstly, Real PA Dutch Shoo Fly has no spices at all. PLAIN and SIMPLE... that is real PA food! I did like the wet bottom it made.. but think the flavor was off. I also agree with one of the cooks here... mixing some of the crumbs into the wet makes a better and wetter bottom...



Guest at CDKitchen.com



REVIEW: recipe rating
With a few changes to this recipe I've made a pie that tastes as good as the ones I had as a kid in the Pennsylvania Dutch country. 1. Definitely use butter, not shortening. 2. Mix 1/4 cup of the crumb mixture into the molasses/egg/soda mix, then pour into pie crust, then add the remaining crumbs to the top. 3. Bake at 450 for 17 minutes, reduce heat to 350 and bake 18 more minutes. Baking at 450 for 17 min instead of 15 min allows the pie to rise more. Bonus treat: Serve with vanilla ice cream on top. Good luck!



Guest at CDKitchen.com



REVIEW: recipe rating
This receipe did not work at all. The recipe calls to pour the liquid ingredients into the pie crust & then sprinkle the crumb mixture on top; however, the molassas mixture doesn't cook. Shoo Fly Pie is supposed to get dry and begin to crack. Or at least thats the way my grandmother use to make it. The texture was aweful because the whole bottom was liquid after it was cooked. Maybe the times are not correct as well. Also, other recipes I looked up say you are supposed to mix part of the dry with the liquid. Which would make sense because there is nothing in the liquid mixture to make it turn into a "cake-like" texture according to your recipe.



Guest at CDKitchen.com
Jan 2, 2009

Guest Foodie
COMMENT:
The recipe says to cut in shortening, but there's no shortening in the ingredients!

I think the amount of flour is wrong--I think it should be 1-3/4 C flour.

CDKitchen Note: Looks like they have butter in the ingredient list, but shortening in the instructions. They must have switched one for the other and forgot to change the whole recipe, you can probably use either.



Guest at CDKitchen.com



REVIEW: recipe rating
This was great fun to make with kids! The science of baking soda mixing with the molasses and then we ground the cloves in a coffee grinder and grated fresh nutmeg. 4 kids 6 and under had a great time! Yummy pie.



Guest at CDKitchen.com



REVIEW: recipe rating
Very simple recipe... and it tastes lovely as well. A win-win combination:)