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!
Penn Girl June 29, 2013 REVIEW:
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 Foodie February 19, 2010 COMMENT: I must say this recipe was excellent , I could not find my original recipe, I tried this one, and was plesently suprised. TKS
Fran October 4, 2009 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.
Chef Good & Plenty March 15, 2009 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...
drdrew March 5, 2009 REVIEW:
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!
Melissa March 3, 2009 REVIEW:
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 Foodie January 2, 2009 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 Staff Reply: 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 Foodie November 30, 2008 REVIEW:
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.
~gypsy~ October 19, 2008 REVIEW:
Very simple recipe... and it tastes lovely as well. A win-win combination:)
part time cook December 2, 2007 REVIEW:
is one of the easiest recepies I have ever tried, and I have been cooking for 40 years