Shoo Fly Pie an Old Lehigh County Recipe
Experience the true taste of Pennsylvania Dutch heritage with this authentic Shoo Fly Pie, an Old Lehigh County recipe passed down through generations. This irresistibly sweet and crumbly dessert features a luscious molasses filling topped with a buttery crumb mixture, all nestled in a flaky 9-inch pie crust. The perfect balance of rich, dark molasses and delicate brown sugar gives this pie its signature flavor, while a hint of vanilla and a tender crumb topping add irresistible texture. Ideal for holiday gatherings or a nostalgic treat, this easy-to-make dessert combines rustic charm with timeless appeal. Serve it at room temperature and savor a slice of history that’s as comforting as it is delicious. Perfect for fans of traditional pies, Pennsylvania Dutch recipes, or molasses-based desserts!
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Recipe Information
Ingredients
- 1 piece 9-inch unbaked pie crust
- 1.5 cups All-purpose flour
- 0.75 cups Light brown sugar
- 0.25 cups Unsalted butter, cold and cubed
- 1 cup Boiling water
- 0.75 cups Molasses (preferably dark or robust)
- 0.5 teaspoons Baking soda
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 400°F (200°C).
Place the unbaked 9-inch pie crust into a pie pan and crimp the edges as desired. Set aside.
In a mixing bowl, combine the flour, light brown sugar, and salt. Mix thoroughly.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, rub the butter into the flour until the mixture resembles coarse crumbs. Reserve 3/4 cup of this crumb mixture and set aside.
In another bowl, combine the boiling water, molasses, baking soda, and vanilla extract. Stir until everything is well combined and the baking soda is dissolved. The mixture will foam slightly.
Pour the molasses mixture into the remaining crumb mixture. Stir until fully incorporated and smooth.
Pour the molasses filling into the prepared pie crust.
Sprinkle the reserved crumb mixture evenly over the molasses filling to form the crumb topping.
Place the pie on the center rack of the preheated oven and bake for 10 minutes at 400°F (200°C).
Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 25 minutes, or until the filling is set and the topping is golden brown.
Remove the pie from the oven and let it cool completely on a wire rack before serving. The filling will firm up as it cools.
Slice and serve at room temperature. Enjoy your authentic Shoo Fly Pie!
Nutrition Facts
Calories |
3307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 2121 mg | 92% | |
| Total Carbohydrate | 542.9 g | 197% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 279.0 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 520 mg | 40% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3099 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
