03/05/2026
Spring will soon be upon us! Warmer weather and longer days. We thought it might be appropriate to share one of our most favorite Amish recipes...Shoo-fly pie. This is a great recipe for church socials, picnics, potlucks or family dinners. Enjoy, and share with your friends.
1 9” pie crust, unbaked
1 ½ cups (190 g) all-purpose flour
⅔ cup (133 g) dark brown sugar, firmly packed
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon table salt
6 Tablespoons (85 g) unsalted butter, cold, cut into 6 pieces
¾ cup (175 ml) hot water
½ teaspoon baking soda
¾ cup (175 ml) unsulphured molasses, (do not use blackstrap molasses)
1 large egg yolk, lightly beaten, room temperature preferred
1 teaspoon vanilla extract, (optional)
1. Preheat oven to 425F (220C). Roll out pie crust and arrange in a 9” pie plate, fluting, crimping, or folding the edges. Pierce the bottom all over with a fork and place in the refrigerator to chill while you prepare your filling.
1 9” pie crust
2. In the basin of a food processor (see note if you don’t have one), combine flour, brown sugar, cinnamon, nutmeg, and salt. Pulse briefly to combine.
1 ½ cups (190 g) all-purpose flour,⅔ cup (133 g) dark brown sugar,1 teaspoon ground cinnamon,¼ teaspoon ground nutmeg,¼ teaspoon table salt
3. Scatter butter evenly over the flour mixture and pulse again until mixture resembles coarse crumbs. Set aside.
6 Tablespoons (85 g) unsalted butter
4. In a separate bowl, stir together hot water and baking soda until baking soda is dissolved. Add molasses and whisk until completely combined.
¾ cup (175 ml) hot water,½ teaspoon baking soda,¾ cup (175 ml) unsulphured molasses
5. Add egg yolk and vanilla (if using) and whisk to combine.
1 large egg yolk,1 teaspoon vanilla extract
6. Retrieve the pie crust from the refrigerator and pour half of the molasses mixture into your prepared pie crust. Top with half of the crumb mixture, then top with the rest of the molasses mixture, and finally top evenly with remaining crumbs (everything will seem very liquidy and the ingredients won’t hold neat layers!).
7. Place the pie on a baking tray and bake for 15 minutes. Once 15 minutes has passed, reduce oven temperature to 350F (175C) and continue to bake for another 22-28 minutes until pie is set, center may still seem a little jiggly but should spring back to the touch.
8. Allow pie to cool completely before slicing and serving. It’s excellent topped with a dollop of whipped cream or vanilla ice cream!
