This delicious Amish shoo fly pie (also known as shoo-fly pie and shoofly pie) has been adapted from an authentic Amish cookbook. This is the best fly pie recipe already!
Best Shoo Fly Pie Recipe
Have you ever tried an authentic Amish shoo fly pie? It’s sweet and delicious.
Since my family often went to Amish country here in Ohio (Holmes County), we always picked up Amish cookbooks. I love making Amish recipes!
There are usually three or four different versions of shoo fly pie in each of these cookbooks, and each is different from the next.
After testing this pie recipe at home and making some substantial adjustments, I think I can finally say that I have landed on the best shoo fly pie recipe.
What is Shoo Fly Pie?
Shoo fly pie is an authentic American pie from the Pennsylvania Amish and Mennonites and the Pennsylvania Dutch. The Shoo fly pie was first cooked in the 1880s and Amish families enjoyed it with strong black coffee for breakfast.
The ingredients for the Shoo Fly Pie include:
Light corn syrup
While most spirits can immediately go to Lancaster County, Pennsylvania, when they think of the Amish communities, we have a fairly large Amish community right here in my home state, the 39; Ohio.
In fact, if you're looking for a great family trip to Ohio, a weekend in Amish country is a great experience.
You can even launch your children for a real loop by teaching them the Amish practice of non-electric life! Watch them wiggle around imagining a world without phones, tablets and video games! ?
Personally, I like to take my camera with me on our trips to Amish country. The land is so beautiful and there are many opportunities to take great photos. It almost makes me want to give up my devices and live like the Amish.
Why is it called Shoo Fly Pie?
What a weird name for a pie, right? After digging a bit, I found a great story about the shoo fly pie on What’s Cooking America. They say:
As the first settlers (Amish and Mennonite) came to North America by boat, they brought with them the staple food, durable and non-perishable that would survive a long boat trip. These staples were flour, brown sugar, molasses, lard, salt and spices. Arriving on the new ground in late fall, they had to live roughly what they had brought with them until the next growing season. Women, being masters of the art of "making it happen", concocted a pie from the limited selection that could be found in the pantry. This ingenuity led to the creation of shoo fly pie.
As for the actual reason for the name, it is assumed that the pie and its sweet and sticky filling had to cool outside and that it attracted a lot of flies and other insects. Therefore, it was called SHOO FLY pie!
Wet bottom Shoo fly pie
You'll see a lot about it wet bottom shoo fly pie compared to dry bottom shoo fly pie when you search for this recipe online.
So what is the best, and what type of shoo fly pie is it?
Well, I guess you would consider this to be a wet bottom shoo fly pie, because it's a little wet on the bottom layer. This is what really makes this shoo fly pie recipe so special. The top layer is breadcrumbs, then you will find the molasses mixture that creates a cake-like layer, and finally, the bottom is quite syrupy and sweet.
If you have a sweet tooth like me, be sure to try our peanut butter pie, our coconut magic bars and my easy cherry cake.
Shoo Fly Pie Baking Tips
I have provided you with my favorite homemade pie crust for your shoo fly pie, but you can still cheat and use a store-bought prepared pie crust. I will not say it!
Some shoo fly pie recipes are not very sweet at all and work best for breakfast. This is a very sweet shoo fly pie and like a dessert that my family is going crazy for!
Be very careful when placing your shoo fly pie in the oven. The filling will be very liquid and could easily spill. The filling will be put in place during cooking.
I hope you like this Amish shoo fly pie recipe as much as my family!
1 ½ cups all-purpose flour
½ teaspoon salt
⅓ cup of vegetable shortening, cold
4 tablespoons unsalted butter, cubed and cold
3 to 5 tablespoons of ice water
1 cup all-purpose flour
½ cup packed brown sugar
¼ cup vegetable shortening, cold
½ cup molasses
½ cup light corn syrup
½ cup brown sugar
2 eggs, lightly beaten
1 cup of hot water
1 teaspoon cornstarch
In a medium bowl, combine the flour and salt.
Add the cold vegetable shortening, incorporate into the flour using a cutter or 2 forks until the shortening is evenly crumbly.
Cut the cold butter. It is important not to overload, there should be smaller and larger pieces.
Add 2 tablespoons of ice water and mix. Add more water one tablespoon at a time until the dough holds together when pinched. It can still appear dry and crumbly.
Transfer to a floured surface, fold the dough by itself until all the flour is incorporated into the fat. Form a disc about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour at rest or up to 3 days before riding.
When you are ready to roll, remove the plastic wrap from the disc. Lightly flour your work surface and your rolling pin. Start at the center of the disc using gentle force, rolling in all directions, turning the dough a quarter turn as you go, to avoid sticking. If sticking, lightly flour the surface.
Roll about 13 inches.
Starting at one end, wrap the dough around the rolling pin and transfer it to the mold. Cut and shape as desired.
Refrigerate while preparing the garnish.
Crumbs and filling
Preheat the oven to 400 degrees.
Mix 1 cup flour and ½ cup brown sugar until well blended. Cut the vegetable shortening with a cutter or rub with your fingers until small crumbs form; put aside.
Dissolve 1 teaspoon of cornstarch in 1 cup of very hot water; put aside. In another bowl, mix the molasses, corn syrup, brown sugar and eggs until well blended. Stir in the water and cornstarch mixture, mix well.
Pour half of the syrup mixture into the prepared refrigerated pie crust. Garnish with half of the crumbs and pour the rest of the syrup mixture, garnish evenly with the remaining crumbs. Gently place on the lower rack of the oven and bake for 10 minutes at 400 degrees. Lower the oven to 350 degrees and bake for another 45 to 50 minutes. Remove from oven and place on a rack to cool.
The filling is very watery and firms up as it cooks.
Amount per serving: