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Authentic Pennsylvania Dutch Shoo Fly Pie

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Submitted by novice123

Authentic Pennsylvania Dutch shoo fly pie with a deep molasses filling and spiced brown sugar crumb topping with cinnamon, ginger, nutmeg, and cloves. A true wet-bottom pie from the Amish tradition.

YIELD

8 servings

PREP

35 min

COOK

25 min

READY

60 min

Shoo fly pie is one of the most distinctly American regional desserts, born in Pennsylvania Dutch country among the Amish and Mennonite communities. The name is said to come from the sweet molasses filling attracting flies that had to be shooed away while it cooled on the windowsill.

This version is the classic wet-bottom style. The molasses, egg yolk, baking soda, and boiling water go into the shell first, uncooked and liquid. The spiced brown sugar crumb topping is sprinkled on top without stirring. In the oven, the crumbs sink partially into the filling while a thick molasses layer develops below, giving the pie its signature two-texture cross-section: dense, sticky molasses bottom and a soft crumb on top.

The spice blend is restrained but exactly right: cinnamon, ginger, nutmeg, and a whisper of cloves warm the molasses without competing with its deep, bittersweet character.

Two temperatures are used for a reason. The high starting heat sets the crumb crust and begins the filling, while dropping the temperature finishes the pie slowly without scorching the molasses edges.

Pro Tips

  • Don’t stir the crumbs into the filling after sprinkling. The layered effect depends on them settling naturally during baking.
  • Use full-flavored molasses, not blackstrap, which is too bitter. Unsulphured molasses works best.
  • The pie is done when the center is set but has a slight jiggle. It firms up as it cools.
  • Serve at room temperature. Cold pie has a gummy texture. Room temperature is when the molasses layer has its best consistency.

Variations

  • Dry-bottom style: Increase the crumb topping by half and reduce the liquid filling slightly so the crumbs absorb most of the molasses as it bakes, leaving a drier, more cake-like texture throughout.
  • Spice forward: Double the cinnamon and add a pinch of allspice for a more heavily spiced holiday version.

Ingredients

½ 118
CUP ML MOLASSES
1 1
LARGE EACH EGG YOLK *
½ 2.5
TEASPOON ML BAKING SODA
¾ 177
CUP ML WATER
boiling
¾ 177
½ 118
CUP ML BROWN SUGAR *
2 30
TABLESPOONS ML BUTTER
0.6
TEASPOON ML NUTMEG
0.6
TEASPOON ML GINGER
ground
0.6
TEASPOON ML CLOVES, GROUND
½ 2.5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML SALT
1 1
EACH EACH PIE SHELL (9 INCH)
pastry for 9 inch pie

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℉ (230℃) for 15 minutes then reduce heat to 350℉ (180℃) and bake 20 minutes longer. Cool and serve.

* not incl. in nutrient facts Arrow up button

Comments


Pamela

I'm sure I would like shoofly pie,cake or even cookies,BUT!When I was a little girl my grandmother would have fly strips in her kitchen,One day my father and I went to her house and the strips were gone and my grandma was making Shoofly pie,can't eat

 

 

Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 209 35% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 239mg 10%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 2% Vitamin C 0%
Calcium 5% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 
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