Mention the phrase Pennsylvania Dutch to most people, and three things come to mind: Amish country, homemade quilts, and shoofly pie.
You can make this sweet piece of Americana in less than an hour, and it is a must-try for anyone who loves a good slice of pie for dessert.
This Shoofly Pie recipe sponsored in conjunction with #BrunchWeek. All opinions are our own. We received free samples from some of the sponsors to help make this recipe.
What is Shoofly Pie?
Shoo-fly pie first came about as a molasses cake that was a popular breakfast item among the Pennsylvania Dutch, sometime after the civil war.
There were no eggs used in the original recipe and so historians think it was first made in the wintertime when the chickens were not laying eggs.
Back then there was no crust involved either.
A crust was eventually added to the recipe to make it easier to eat, and the above piece of heaven is what is now known as Shoofly pie.
The Two Types of Shoofly Pie
Dry-bottom shoofly pie comes from mixing the crumbs in the batter, before baking.
This gives the dessert a more cake-like consistency, making it easier to eat without a crust back in the old days when it was eaten for breakfast with a mug of strong black coffee.
Wet-bottom shoofly pie is what we are showing you how to make today, and the crumbs are sprinkled on top of the pie filling, giving each slice a more custard-like consistency.
Shoo-fly Pie Recipe
First, you’ll need to decide if you want to make a homemade pie crust for this shoofly pie or take the easy route and pick up a store-bought crust.
Then, it’s time to get down to the business of making a homemade Amish pie!
Make the Crumb Topping
Add the flour, brown sugar, cinnamon, nutmeg and salt to a mixing bowl.
You’re going to add cold butter to the crumb topping mixture and cut it into the flour and sugar.
The finished crumb topping should have a cornmeal consistency.
Make the Shoofly Pie Filling
To make the filling for shoofly pie, you’ll combine molasses, water, and baking soda and pour it into the pie shell.
Adding the Crumb Topping for Shoo-fly Pie
When adding the crumb topping to this Amish pie recipe, you can leave it on top for more custardy wet-bottom shoofly pie, or mix it in a bit and end up with a more cake-like, dry-bottom pie.
You’ll bake this shoo fly pie for 15 minutes at 450° F and then lower the oven temperature to 350° and then continue baking for another 20 minutes.
The Shoo Fly Pie Song
Finally, I leave you with a little bit of fun, at the end of this post on shoo- fly pie.
The shoo fly pie song was made popular buy Dinah Shore, take a listen to and for goodness sakes, try making this shoofly pie recipe!
Many of these recipes come from The Mennonite Community Cookbook
This post is lovingly dedicated to my beautiful mom, Sarah Jantzi Zehr, who was raised in the Amish0-Mennonite faith and made hundreds if not thousands of pies throughout her life.
If you’ve tried this Shoofly Pie Recipe or any other recipe on Platter Talk please let us know your thoughts in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what we have cooking.
Shoo-Fly Pie Recipe
- Preheat oven to 450° F. Prepare pie crust from scratch or use a store-bought one.
Make the Crumb Topping
- Combine the flour, sugar, cinnamon, nutmeg in a bowl, add a pinch of salt and mix well. Use a fork or pastry cutter work in the butter, until you have a pebbly consistency.
Make the Filling
- Add the molasses and water along with baking soda, all into a mixing bowl and combine well. Pour the mixture into a prepared pie shell. Evenly sprinkle the crumb topping on top.
- Bake in the oven for 15 minutes and then reduce the oven temperature to 350° and bake for 20 more minutes. The shoo-fly pie is done when it is set and firm.
Today’s #Brunchweek Feature!
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