Old-Fashioned Shoo Fly Pie
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Every now and then, a recipe comes along that feels completely fresh—until you find out it’s a delicious heirloom from generations past. That’s exactly the kind of magic we stumbled into with Shoo Fly Pie: a dessert that surprised us with its rich flavors and charming history. Much like finding a perfectly preserved vintage gem at a flea market, this classic pie reminds us that some treasures never lose their shine.
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Shoo Fly Pie traces back to the 1870s, in the post–Civil War era, when inventive Pennsylvania Dutch bakers ushered in baking powder and gave rise to this molasses-rich marvel. Its name? A nod to Shoe Fly Molasses—a staple brand of the time. The molasses takes center stage here, complemented by cozy notes of cinnamon that fill the kitchen with warm, sweet spice.
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🧾 Ingredients
| Component | 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 (cut into small pieces) ½ tsp cinnamon |
👩🍳 Directions
- Preheat oven to 400ºF.
(Optional: Par-bake the pie crust for 10–12 minutes. Let it cool before adding the filling.) - Make the filling:
In a large bowl, whisk together molasses and hot water. Stir in baking soda and salt. Let the mixture cool slightly, then whisk in the beaten egg while stirring constantly to avoid curdling. Pour into the cooled crust. - Prepare the topping:
In a separate bowl, mix flour, brown sugar, and cinnamon. Cut in butter until the mixture resembles coarse crumbs or small pebbles. Generously sprinkle the topping over the molasses mixture—it’s okay if it covers the entire surface. - Bake:
Bake at 400ºF for 15 minutes, then reduce temperature to 350ºF and bake for an additional 30 minutes or until the filling is set.
