Description
A classic Pennsylvania Dutch dessert with a gooey molasses filling and buttery crumb topping. This Amish shoo fly pie recipe is forgiving, uses pantry staples, and delivers pure comfort.
Ingredients
1 unbaked pie crust (9-inch)
1 ½ cups all-purpose flour
¾ cup packed brown sugar
¼ cup unsalted butter (cold)
¾ cup molasses (not blackstrap)
¾ cup hot water
1 teaspoon baking soda
1 large egg (beaten)
1 teaspoon vanilla extract
¼ teaspoon salt
Instructions
- Prepare the crumb topping: Combine flour and brown sugar. Cut in cold butter until crumbly. Set aside half the crumbs
- Make the liquid filling: Whisk molasses and hot water. Add beaten egg. Stir in baking soda, vanilla, and salt. Mix well
- Assemble the pie: Pour the liquid into the crust. Immediately cover with the reserved crumbs. Top with the remaining crumb mixture
- Bake the pie: Bake at 375°F for 15 minutes. Then reduce to 350°F and bake for another 30-35 minutes. The center should be set but jiggly. Cool completely
Notes
Do not overbake. The filling continues to set as it cools.
Use room temperature eggs. Cold eggs seize the molasses.
For a wet bottom, ensure the pie crust is fully chilled. Blind-baking the crust yields extra crispness.
Let the pie cool for at least two hours before slicing.
Avoid blackstrap molasses; it is too bitter for this recipe.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 38g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: shoo fly pie, Amish, molasses, Pennsylvania Dutch, dessert