Old-Fashioned Shoo Fly Pie

113 1 minute read

Shoo Fly Pie: A Sweet Slice of Nostalgia

Every once in a while, a recipe feels entirely new—until you realize it’s a time-honored treasure passed down through generations. That’s the magic of Shoo Fly Pie. This old-fashioned favorite caught us off guard with its deep flavor and storied roots. Think of it like stumbling upon a perfectly preserved antique at a flea market—classic, surprising, and timeless.

Dating back to the 1870s, this molasses-forward dessert was born from the ingenuity of Pennsylvania Dutch bakers following the Civil War. With baking powder making its way into kitchens, Shoo Fly Pie became a staple. Its quirky name pays homage to the once-popular Shoe Fly Molasses. Rich, spiced, and comforting, this pie turns your kitchen into a warm, aromatic haven.

🧾 Ingredients

Crust

1 unbaked pie crust (homemade or store-bought)

Filling

1 cup molasses
¾ cup hot water
1 large egg, beaten
¾ tsp baking soda
¼ tsp salt

Topping

1¼ cups all-purpose flour
¾ cup packed brown sugar
3 tbsp cold unsalted butter, cubed
½ tsp ground cinnamon

👩‍🍳 Instructions

1. Preheat
Set your oven to 400°F.
(Optional: Par-bake the crust for 10–12 minutes and allow to cool before adding filling.)

2. Make the Filling
In a mixing bowl, combine molasses and hot water. Stir in baking soda and salt. Let it cool slightly, then whisk in the beaten egg slowly, stirring constantly to avoid curdling. Pour the mixture into the prepared (and cooled, if par-baked) crust.

3. Prepare the Crumb Topping
In a separate bowl, blend flour, brown sugar, and cinnamon. Cut in the butter using a pastry cutter or your fingers until the texture resembles coarse crumbs. Sprinkle this mixture evenly over the molasses filling—it’s perfectly fine if it covers the entire surface.

4. Bake
Place the pie in the oven and bake at 400°F for 15 minutes. Then reduce the heat to 350°F and bake for another 30 minutes, or until the center is set.

113 1 minute read