Shoo Fly Pie Recipe

Nov 07, 2009
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Pennsylvania Dutch Shoo Fly Pie Recipe
by: Don (Webmaster)

Here's an old time Pennsylvania Dutch recipe for Shoo Fly Pie.

The traditional shoo fly pie recipes didn't call for chocolate, but some cooks were known to put chocolate icing on top on occasion, and sometimes whipped cream.

There are modern variations of the pie, which is really more like a coffee cake with a molasses filling, and in recent years the "shoo fly" name has been carelessly lent to different, non-molasses pies.

It's thought that the pie's unusual name comes from flies being attracted to its sweet molasses filling while the pie sat cooling in the open window of the farmhouse kitchen.

This authentic "Pennsylvania Dutch" Shoo Fly Pie Recipe was adapted from the book "Mary At The Farm" by Edith M. Thomas, published in 1915.

"Aunt Sarah made these to perfection and called them "Pebble Dash" pie. They are not really like pies, they resemble cakes, but having a crust we will class them with pies.

"She lined three small sized pie-tins with rich pie crust. For the crumbs she placed in a bowl 3 cups of flour, 1 cup brown sugar and ¾ cup of butter and lard, mixed and rubbed all together with the hands, not smooth, but in small rivels.

"For the liquid part she used 1 cup baking molasses, 1 cup hot water, 1 teaspoonful baking soda dissolved in a few drops of vinegar and stirred this into the molasses and water. She divided the liquid among the three pans, putting one-third in each crust, over which she sprinkled the crumbs.

"Bake one-half hour in a moderate oven. These shoo fly pies have the appearance of molasses cakes when baked."

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Nov 07, 2009
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Submitted by: Don (Webmaster)

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Here's an old time Pennsylvania Dutch recipe for Shoo Fly Pie. The traditional shoo fly pie recipes didn't call for chocolate, but some cooks were known to put chocolate icing on top on occasion, and sometimes whipped cream. There are modern variations of the pie, which is really more like a coffee cake with a molasses filling, and in recent years the "shoo fly" name has been carelessly lent to different, non-molasses pies. It's thought that the pie's unusual name comes from flies being attracted to its sweet molasses filling while the pie sat cooling in the open window of the farmhouse kitchen. This authentic "Pennsylvania Dutch" Shoo Fly Pie Recipe was adapted from the book "Mary At The Farm" by Edith M. Thomas, published in 1915. "Aunt Sarah made these to perfection and called them "Pebble Dash" pie. They are not really like pies, they resemble cakes, but having a crust we will class them with pies. "She lined three small sized pie-tins with rich pie crust. For the crumbs she placed in a bowl 3 cups of flour, 1 cup brown sugar and ¾ cup of butter and lard, mixed and rubbed all together with the hands, not smooth, but in small rivels. "For the liquid part she used 1 cup baking molasses, 1 cup hot water, 1 teaspoonful baking soda dissolved in a few drops of vinegar and stirred this into the molasses and water. She divided the liquid among the three pans, putting one-third in each crust, over which she sprinkled the crumbs. "Bake one-half hour in a moderate oven. These shoo fly pies have the appearance of molasses cakes when baked."

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