Shoofly Pie

May 4, 2020 Updated: May 4, 2020

Shoofly Pie

My husband grew up in central Pennsylvania, where Amish bakeries and farmers markets were plentiful and molasses-sweetened desserts common. This recipe was handed down in the Crissman family over generations. Be sure to serve it with plenty of strong coffee.

Makes two 9-inch pies

  • Two 9-inch pie crusts

For the filling:

  • 1 cup cold water
  • 1 teaspoon cinnamon
  • 1 cup molasses
  • 1 egg, beaten
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1 tablespoon flour

For the batter:

  • 3 cups flour
  • 1 cup brown sugar
  • 1/2 cup shortening
  • 1 teaspoon salt
  • 1 cup molasses
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda

Preheat oven to 350 degrees F. Spread pie crusts into two lightly buttered 9-inch pie pans.

Make the filling: Whisk together water, cinnamon, molasses, and egg. Whisk in brown sugar, baking soda, and flour. Divide filling over two pie crusts. 

Make the batter: Whisk together flour, brown sugar, and salt. Work in shortening with a fork or pastry cutter. Remove one cup of the mixture and reserve for the crumb topping.

To the remaining mixture, add molasses, buttermilk, and baking soda. Mix well and pour batter over the filling in the pie crusts. Sprinkle 1/2 cup reserved crumbs over each pie.

Bake 1 hour in preheated oven. Serve warm or at room temperature.