Amish Shoofly Pie Recipe
Ingredients
- 1 deep-dish 9-inch pie crust (homemade or store-bought)
- 1 cup molasses (unsulphured preferred)
- 3/4 cup hot water
- 1 egg, beaten (optional, some recipes omit for a more traditional texture)
- 3/4 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup (1 stick) unsalted butter or shortening, softened
Instructions
- Prepare the Pie Crust:
Place your deep-dish pie crust in a 9-inch pie plate. For best results, chill or freeze the crust for 30 minutes before baking. Preheat your oven to 425°F (218°C). - Blind Bake the Crust (Optional but recommended):
Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove the weights and paper, and bake for another 5 minutes. Let cool. - Make the Crumb Mixture:
In a bowl, combine flour, brown sugar, cinnamon, and nutmeg. Cut in the butter or shortening until the mixture resembles coarse crumbs. - Mix the Molasses Filling:
In a separate bowl, whisk together molasses, hot water, baking soda, and egg (if using). - Assemble the Pie:
- Sprinkle half the crumb mixture evenly over the bottom of the pie crust (this helps prevent sogginess).
- Pour the molasses mixture over the crumbs.
- Top with the remaining crumb mixture.
- Bake:
Place the pie on a baking sheet (to catch any drips). Bake at 425°F (218°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and bake for another 20–25 minutes, until the filling is set and the top is golden brown. - Cool and Serve:
Allow the pie to cool completely before slicing. Shoofly pie is often served at room temperature and pairs well with whipped cream or a scoop of vanilla ice cream.
Article: The Tradition and Lore of Amish Shoofly Pie
Shoofly pie is one of the most iconic desserts of Pennsylvania Dutch and Amish cuisine, known for its rich molasses flavor and crumbly, cake-like texture. Its origins trace back to German-speaking immigrants who settled in Pennsylvania in the 18th century, bringing with them a tradition of resourceful baking using shelf-stable ingredients like flour, molasses, and brown sugar
A Pie of Necessity and Celebration
The pie’s creation is rooted in practicality. Early settlers relied on nonperishable ingredients that could survive long journeys and harsh winters. Shoofly pie was born out of necessity, using what was on hand to create something sweet and satisfying7. Over time, it became a staple at church events, family gatherings, and community celebrations throughout Amish and Mennonite communities in Lancaster County and beyond.
Wet-Bottom vs. Dry-Bottom Shoofly Pie
There are two main styles of shoofly pie: wet-bottom and dry-bottom. The wet-bottom version, favored by many Amish bakers, features a gooey, almost pudding-like molasses layer that soaks into the crust, while the dry-bottom style is more cake-like throughout. Both are topped with a buttery, spiced crumb mixture that adds texture and sweetness.
The Name: Shoofly
The name “shoofly pie” has inspired much curiosity and folklore. One popular explanation is that the sticky molasses filling attracts flies, prompting bakers to “shoo” them away as the pie cools. Another theory links the name to Shoofly, a famous boxing mule from a 19th-century circus, and to a brand of molasses named after the mule. Regardless of its true origin, the whimsical name has helped cement the pie’s place in American culinary lore.
Cultural Legacy
Shoofly pie remains a beloved symbol of Pennsylvania Dutch culture. Its sweet aroma and distinctive flavor evoke nostalgia for many who grew up in the region or visited Amish country. Today, it is enjoyed by locals and tourists alike, often served with coffee as a breakfast treat or as a comforting dessert