Shoofly Pie ~ A PA Dutch Original

Ahhhh, shoofly pie. A true PA Dutch original dessert. If you come to Lancaster County, you must try shoofly pie. It’s not hard to find, as most restaurants and bakeries make and serve it year round. Some prefer it warm, with vanilla ice cream. Other’s like it with whipped cream. Wet or dry bottom, how you take your shoofly pie is a matter of personal preference. One constant remains, one bite and you’ll be hooked.

The resourcefulness of the early Mennonite and Amish settlers of Lancaster County is what led to the creation of the Shoofly Pie. This pie is made with what most households considered “staples”. Flour, sugar, molasses, spices; all these ingredients were usually on hand and easy to come by. The origin of the name has long been said to have come about because the sweet, sticky molasses would attract flies to the pies that had been set out to cool. Hence the term “shoo fly”.

Miller’s and Plain & Fancy Farm both serve a delicious wet bottom shoofly pie. We recommend it warm, with whipped cream and vanilla ice cream. Here’s our recipe for Shoofly Pie!

Ingredients : (Wet bottom)

  • 1 cup dark corn syrup
  • 2 cups water
  • 1 cup brown sugar
  • 1/4 tsp baking soda

Ingredients : (Crumb topping)

  • 1 cup brown sugar
  • 2 1/2 cups all purpose flour
  • 1/3 cup shortening
  • 1 tsp cinnamon
  • Dash of salt
  • 2 – 9″ pie shells, unbaked

Directions :

Heat all ingredients for the “wet bottom” until sugars dissolve completely. Combine all ingredients for crumb topping in a large bowl and work into crumbs using a pastry blender or 2 knives, criss-crossing through the mixture. Pour 1 1/2 cups of wet bottom syrup into each pie shell. Top with crumb topping until level with edge of pie shell.

Bake in preheated 350 degree oven for 1 1/2 hours. Enjoy!

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