My Grandma’s Shoofly Pie

I recommend using a dip, deep dish pie crust. If you notice one of the other comments was that they couldn’t get all the ingredients in a 9 inch pie crust so use a deep dish pie crust, and all the ingredients will fit in and it brought it up to the rim, but not over. It was perfect.

This was incredibly delicious and so easy. I used a deep dish crust and baked slightly longer than the extra 30 minutes because I wasn’t confident I should take it out yet since it still jiggled a good bit. In retrospect I think it would have been fine. I had no issues with spilling, just a very small amount that you tend to have with almost any pie. I put it on a baking sheet with foil because I was so concerned about a mess. Nothing spilled over far enough to even get on the foil. I served it at room temperature with a very large dollop of vanilla whipped cream. It was so so good. Oh and I almost forgot – I forgot to chill the shortening and was in a rush so I used some unsalted butter I had in the fridge and it worked a charm

Something is missing I ended up with a liquidy mess

This recipe is almost exactly my mother and grandmother used. Our family is a Lancaster County family from way back (1736 or so) and I just scanned in all my mom’s old recipes. This is the same recipe my Mom used and always came out delicious, but her change to this was using 1/3 cup Grandma’s molasses and 2/3 cup of King Syrup (I sub Turkey Syrup for King) Always loved it – and still do. Now in Lititz PA, The Best Small Town in PA!

After reading all the reviews about overflowing I checked this recipe in my Pennsylvania Dutch cookbook. There are 2 recipes, one for 2 eight inch pies, the other for one 9 inch pie. This version is for 2 eight inch pies, according to The Pennsylvania Dutch Cookbook. I hope this helps!

Easy to make and delicious! I used mild molasses and got the flavor I was expecting.

Delicious. BUT…If you use a frozen deep dish crust like Mrs. Smiths or Pillsbur it will overflow. Cut out 1/4 of everything except egg and you will be good.

I substituted King Syrup for the molasses because I have a sweet tooth. It was really yummy!

This is a very easy recipe but it doesn’t specify dark or light brown sugar! So I put a half cup of each, lol! It tastes pretty darn good but seems to be missing something. The next time I make it, I’ll tweek it to my tastes buds…to be continued! And I do suggest to bake on a baking sheet with aluminium foil, the pie tends to bubble over and believe you me, it’s a messy mess!!!

I grew up eating shoofly pie.

I wish I’d read the reviews earlier and put some of the topping on the bottom. This is delicious but messy and runny. It tastes like gingerbread in pie form.

I wish I’d read the reviews earlier and put some of the topping on the bottom. This is delicious but messy and runny. It tastes like gingerbread in pie form.

I’m giving 5 stars to this just so maybe it gets read. Just here to ask the author to change the recipe so it is in a deep-dish plate. I bought a frozen 9-inch shell and the filling overflowed, especially after putting all of the flour mixture on top. It cannot physically fit in the pie tin. The molasses mix that ran out is smoking up my kitchen. This may end up being delicious, but you need to use a large enough pie crust.

Nailed it. Now I don’t have to drive two hours to the Amish farmers’ market. It’s exactly what I was looking for. Husband is happy. *For those having trouble getting it to set, the placement of the egg in the list of ingredients may lead you to believe it goes in the “crumble” part. Be sure to include it in the molasses mixture. Cheers!

Really tasty and very easy to make! Makes 2 pies! I used a standard 9” pie plate and there was too much filling for my pie plate (liquid and crumbs). It did fill 2 standard pies beautifully. I put half the crumbs on the bottom of the pies, then poured in the liquids and finally topped with the rest of the crumbs. (I didn’t want a ‘wet bottom’ Shoofly pie.) I baked both pies at 400 for 15 minutes then at 350 for 20 minutes.

this was scrumptious

I didn’t make any changes. Followed the recipe exact because it’s my first time making shoofly. The recipe should include sugar because it wasn’t very sweet. I sprinkled sugar on my individual slices and it made it better. It’s spongy unlike the pies I’ve had from Amish markets in Pennsylvania, so I’m wondering how to fix that. Otherwise it’s just fine 🙂

I grew up in PA Dutch country; I’ve eaten a lot of shoofly pie. This recipe is almost perfect! I followed the recipe exactly and it came out tasting great- the only thing I’ll change the next time I make it is to add more shortening to the topping (and I’ll probably use butter instead of shortening- just a personal preference). The topping was just too dry. The other thing I did was I trimmed the crust off the pie before I put it in the oven because every shoofly pie I’ve ever had didn’t have a crust. It worked well!

This recipe is great, just like my grandmother made years ago. It must be made in a deep dish pie plate. I made no changes to the recipe and it turned out well, just follow the recipe! I did put a drip catcher on the rack below it, just in case. Great memories of Grandma Snyder.

This was very good, authentic wet bottom shoofly pie. I used the bolder flavor molasses this time, the next time I will try the milder to see which I like better. When adding the crumb mixture, I filled starting at the outside and added inward instead of dumping all to center and working out. Didn’t have the boil over as expected.

Great recipe! I’d never tried shoofly pie before and loved it! I added some nutmeg, cinnamon and clove to the crumble and had to cook it a little longer than the recipe said but it turned out great! Will definitely make it again!