The origin of the name shoofly pie has been debated for years and will
probably never ultimately be solved.
Photo from the Yoder’s Deitsch Haus restaurant in Montezuma, GA.
Photo from the Dutch Kitchen restaurant in Frackville, PA.
Check out the history of
Shoofly Pie and also out more great
Wet-Bottom Shoofly Pie Recipe:
Pennsylvania Dutch (Amish and Mennonites)
Yields: 8 servings
Prep time: 25 min
Cook time: 50 min
Pastry for 9-inch one crust pie
3 tablespoon solid vegetable shortening or butter, room temperature
1 1/2 cups all-purpose
2/3 cup firmly-packed brown sugar
1/4 teaspoon salt
1 teaspoon baking soda
1 cup hot water
1 cup dark molasses*
* Can substitute 1/2 cup dark molasses and 1/2 cup light or dark corn syrup.
Preheat oven to 400 degrees F.
Prepare pie pastry. Using a floured
rolling pin, roll pastry 2 inches larger than an inverted pie plate.
Fold pastry into quarter folds and ease into pie plate, pressing firmly
against bottom and side; set aside.
In a large bowl, using a pastry blender or
two knives, cut shortening or butter into flour, brown sugar, and salt
until mixture is crumble and particles are the size of small peas; set
In a large bowl, add baking soda and hot
water; stir until baking soda is dissolved. Add molasses (or molasses
and corn syrup combination) and egg; beat until well blended. Pour into
prepared unbaked pie shell, filling half full (you may not need to use
all of the filling - if you overfill the shell, it will overflow during
baking). Trim overhanging edge of pastry 1/2 inch from rim of plate.
Gently sprinkle prepared crumb mixture
evenly over top of the pie (crumbs will both partly sink and partly
Bake 10 minutes and then reduce oven to 350 degrees F. Bake an additional 35 to 40 minutes or until the
internal temperature registers at least 160 degrees F. on your
cooking thermometer and a knife inserted in center comes out clean
Remove from oven and cool on a wire rack before serving. This pie is best served at room temperature.
Makes 8 servings.