Authentic Pennsylvania Dutch Shoo Fly Pie

Guest: ~gypsy~ 2008-10-19
Very simple recipe... and it tastes lovely as well. A win-win combination:)

Guest: part time cook 2007-12-02
is one of the easiest recepies I have ever tried, and I have been cooking for 40 years

Guest: drdrew 2009-03-05
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: Anonymous 2008-11-30
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: Melissa 2009-03-03
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 accord... read more

Guest: Anonymous 2010-02-19
I must say this recipe was excellent , I could not find my original recipe, I tried this one, and was plesently suprised. TKS

Guest: Fran 2009-10-04
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: Chef Good & Plenty 2009-03-15
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: Anonymous 2009-01-02
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.