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Shoofly Pie

I’ve seen it being sold in many Amish grocery shops and have even scooped a few up for myself. I was inspired to learn how to make my own because I enjoy eating this dessert so much. My husband and kids like Shoo-Fly Pie, too, which is kind of surreal as they dislike raisins. Imagine that!


For the Crust

1 unbaked 9-inch Pillsbury pie crust

1 large Eggland’s Best egg, lightly beaten

For the Crumbs

1 cup Gold Medal flour

1/2 cup Domino brown sugar

2 Tablespoons unsalted butter, cut into small pieces

For the Filling

1 cup Grandma’s molasses

1 large egg, slightly beaten

3/4 cup cold water

1 teaspoon baking soda dissolved in 1/4 cup hot water


Preheat oven to 375°F. Roll out your pie dough and place in pie dish.

In the bowl of a food processor add brown sugar and flour. Pulse several times to combine. Add butter pieces and pulse several more times until crumbs begin to form. Divide mixture and set half aside for the topping

In a large bowl or the bowl of a stand mixer add molasses, egg, cold water, hot water and baking soda solution and whisk to combine. Add crumb mixture and whisk until just combined.

Brush pie shell with egg wash. Pour filling mixture into unbaked pie shell. Sprinkle reserved crumbs on top. Bake 35 minutes. Transfer to a rack to cool completely before cutting.
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