Wet bottom shoofly pie is a classic Lancaster County Amish dessert with a gooey molasses bottom, soft cake-like center, and crumb topping. It's an authentic shoofly pie recipe made with simple pantry ingredients like molasses, brown sugar, and flour.
This traditional Pennsylvania Dutch pie has been a favorite in Amish kitchens for generations. In many Amish homes, shoofly pie is served for breakfast in a bowl with milk poured over the top.
Jump to:
- Why You'll Love This Wet Bottom Shoofly Pie
- Ingredients
- How to Make Authentic Lancaster County Amish Shoofly Pie with a Wet Bottom
- What Kind of Molasses Should I Use?
- Wet Bottom Shoofly Pie is Popular in Lancaster County, Pennsylvania
- History of the PA Dutch Shoofly Pie
- Frequently Asked Questions
- More Amish Pie Recipes
- More Amish Dessert Recipes
- 📖 Recipe Card
Why You'll Love This Wet Bottom Shoofly Pie
- Gooey molasses bottom - The soft, sticky layer at the bottom makes every bite irresistible.
- Perfect three layers - Gooey bottom, cake-like middle, and crumb topping create a balance of textures.
- Authentic Amish shoofly pie - A traditional Lancaster County favorite that's been loved for generations.
- Versatile treat - Serve it for breakfast with milk or enjoy it as a dessert with coffee.
- Comforting and nostalgic - Sweet, rich, and satisfying.
- Freezer-friendly - Make one pie to enjoy now and freeze the other for later.
Ingredients
- Brown sugar adds sweetness with a rich, caramel-like flavor that enhances both the filling and crumb topping.
- Eggs bind the filling and give the pie structure while adding extra richness.
- Light molasses is the star ingredient, providing the signature deep, sweet flavor with hints of caramel.
- Boiling water smooths the filling and helps create a moist, gooey bottom layer.
- Baking soda reacts with the molasses to lighten the filling and the crumb topping.
- All-purpose flour gives structure to the topping and absorbs moisture to keep layers distinct.
- Salt enhances the flavors and balances the sweetness.
- Cream of tartar works with baking soda to create a tender, stable crumb.
- Lard, shortening, or butter adds richness and a tender, crumbly texture to the topping.
Each ingredient plays an important role in creating the distinctive flavor and texture of wet-bottom shoofly pie. The combination of molasses, brown sugar, and eggs creates a rich, sweet filling, while the crumb topping adds a lovely contrast.
How to Make Authentic Lancaster County Amish Shoofly Pie with a Wet Bottom
To make this authentic PA Dutch wet bottom shoofly pie, start with the wet ingredients. Begin by bringing water to a boil, then remove it from the heat and stir in baking soda. Set this mixture aside.
Mix eggs and brown sugar in a mixing bowl until it achieves a creamy texture. Now add the molasses and water-soda mixture. Mix and set it aside to cool a bit before assembling your wet bottom pie.
For the irresistible crumb mixture, combine the dry ingredients (flour, brown sugar, baking soda, cream of tartar, and salt). Add shortening or butter slices and then crumble it with a pastry blender, or let your mixer with the paddle attachment do the work. Either way, you're on your way to creating the beautiful layers of your shoofly pie.
Now blend 2 cups of the crumbs into the wet molasses mixture. Reserve the remaining crumbs to sprinkle over the top.
Remember that this fantastic recipe yields 2 delightful 9-inch pies, so make sure you have 2 unbaked pie crusts ready to go. (Click here for my flaky crust recipe)
Divide the wet batter between your two pies and quickly cover them with the reserved crumbs. Now it's time to pop them into the oven and let the magic happen.
Place one of your oven racks just below the middle of the oven and bake your pies at 425 degrees F. for 10 minutes. Reduce the heat to 350 degrees and continue baking for an additional 40 - 45 minutes or until set. (Overbaking will create a drier pie.)
Shoofly pie does not need to be refrigerated. I store mine in the pantry or on the countertop covered with a tea towel. But if you make two and don't have enough people to help you eat it quickly, you can wrap and freeze one to keep it fresh.
What Kind of Molasses Should I Use?
The type of molasses you use can make a big difference in flavor. Golden Barrel unsulphered baking molasses is a favorite - rich, sweet, and mild. (I grew up near the Golden Barrel plant in Honey Brook, PA.)
Avoid blackstrap molasses unless you want a very robust, slightly bitter flavor.
For a lighter taste, you can use King Syrup, or blend it with baking molasses for a milder flavor. If you don't like molasses at all, Karo corn syrup can be used instead, though it won't be the traditional Amish shoofly pie flavor.
Wet Bottom Shoofly Pie is Popular in Lancaster County, Pennsylvania
I grew up in the Lancaster County area, in the heart of Amish country. If you visit any Amish bakery in that area they will most likely have Shoofly pie on the shelf, as this pie is quite famous there.
We did not very often eat dessert with breakfast at our house. But I know that many Amish families serve this old-fashioned pie for breakfast quite regularly. (Many eat it in a bowl with milk.)
My aunt made shoofly pie every week because my uncle didn't think his breakfast was complete without a slice of molasses pie.
History of the PA Dutch Shoofly Pie
One intriguing aspect of the shoo-fly pie is its history. Where did it come from, and how did it get that disgusting name?
Shoofly pie has its roots in the Pennsylvania Dutch community. Some believe Dutch housewives invented it in late winter using whatever was left in the larder - usually flour, lard, and molasses.
One historian traces it back to 1876, when a crustless molasses cake called Centennial cake was baked to celebrate the 100th anniversary of the Declaration of Independence.
Its unusual name likely comes from the sticky pools of molasses that sometimes formed on top as it cooled - which naturally attracted flies. Hence, "Shoo-fly!" pie.
Regardless of how it got started, this molasses pie has been a favorite in Amish kitchens for generations, with a tradition that goes back at least to the 1800s.
Frequently Asked Questions
Shoofly pie is a traditional Amish pie made with a rich molasses filling and topped with a sweet, crumbly mixture of flour, sugar, and butter or lard. It's most famous in Pennsylvania Dutch country and comes in two styles: wet-bottom (gooey layer) and dry-bottom (cake-like).
Wet-bottom has a gooey molasses layer at the bottom, adding more moisture.
Dry-bottom is more cake-like all the way through.
It has a deep, sweet flavor from the molasses, balanced by the buttery crumb topping. The texture is both gooey and cakey.
Wet bottom shoofly pie can be stored loosely covered at room temperature for 4-5 days. (It doesn't need to be refrigerated.) For longer storage, wrap tightly and freeze. Thaw at room temp before serving.
Yes! Simply divide all ingredients in half the best you can.
I love wet-bottom molasses crumb pie with its rich flavor and gooey bottom layer. And trust me, this is the best Amish wet bottom shoofly pie recipe from Lancaster, PA! It's good Amish food!
If you try this recipe, I would love it if you left me a comment and star rating below. Thank you!
📖 Recipe Card
Amish Wet Bottom Shoofly Pie
Ingredients
- 2 (9") unbaked pie crusts
Wet mixture:
- ⅓ c. brown sugar
- 4 large eggs
- 1 ½ c. light-tasting molasses (Golden Barrel unsulphered baking molasses and King Syrup are some of the best)
- 1 ½ c. boiling water
- 1 tsp. baking soda
Crumb mixture:
- 3 c. all purpose flour
- ¾ - 1 c. brown sugar
- ½ tsp. baking soda
- ¼ tsp. salt
- ⅛ tsp. cream of tartar
- ¾ c. lard, shortening, or butter
Instructions
- Preheat oven to 425°.
Wet Mixture:
- Add brown sugar and eggs to a mixing bowl and beat well. Add molasses.⅓ c. brown sugar, 4 large eggs, 1 ½ c. light-tasting molasses (Golden Barrel unsulphered baking molasses and King Syrup are some of the best)
- Bring water to boiling, remove from heat and add the baking soda. Stir.1 ½ c. boiling water, 1 tsp. baking soda
- Add soda/water mixture to the egg mixture. Mix.
- Let this mixture cool a bit while you prepare the crumb mixture.
Crumb Mixture:
- Mix flour, brown sugar, salt, baking soda, & cream of tartar in a mixing bowl.3 c. all purpose flour, ¾ - 1 c. brown sugar, ¼ tsp. salt, ⅛ tsp. cream of tartar, ½ tsp. baking soda
- Add shortening of choice. Using a pastry blender or your mixer, mix until you have fine crumbs.¾ c. lard, shortening, or butter
To Make the Pie:
- Add a scant 2 cups of the crumbs to the wet molasses mixture. Then divide the wet batter between the two pie crusts.2 (9") unbaked pie crusts
- Quickly cover with the reserved crumb mixture (try to get all the edges covered as well).
- Bake immediately, at 425° for 10 minutes. Reduce temperature to 350° and continue baking for another 40 minutes or until the pie is set and not too jiggly.
- Cool and store, loosely covered, at room temperature. You can also wrap and freeze one pie for later.
Notes
- This recipe was edited in 2023 to create more wet bottom.
Lisa PS
I hadn’t made a shoofly pie in over 32 years and I’ve never tried again because of how horrible it came out then. I felt I didn’t have a good recipe.
This recipe is awesome!! Wow! The flavor of this pie is so good. It came out perfect! It’s what I remembered when I lived in Lancaster County! My hubby never had it before and he loved it too!
Next trying the Pumpkin Roll!
Thank you for sharing this recipe!
Anna
So glad you enjoyed it! Thanks for the feedback!
Elaine
Oh my Anna!! I've had and made many shoo fly pies since our honeymoon 52 years ago in Gettysburg and Lancaster and this was BY FAR this best ever. My whole family thought so, also. I used butter for the crumb topping and made one very large pie in a metal, deep dish pizza pan. This pie was high, light and devored to the crumbs. Thank you so much for sharing. Very much appreciated.
Anna
So glad you enjoyed it!
Jmd
I also grew up in Southeastern PA and often had Shoofly Pie for breakfast. Having it with coffee in the morning brings back sweet memories. I do love the molasses taste but I married a man from the l Midwest and we raised our family there. They find the black strap molasses overpowering. Surprisingly the Amish & Mennonite communities nearby have never heard of it!
Anna
I agree, the blackstrap molasses is too strong for my taste as well. I prefer the baking molasses.
Paula Yost
My family’s recipe is different. Handed down from my Great Grandmother. : 1. No eggs 2. No cream of tarter 3. We pour all the liquid in pie crusts then put all the crumbs on top & bake. It is not a wet bottom though. I will try yours. I like wet bottom. I am from Allentown, PA. Lancaster is a little south of us.
Larry
how full should the pie shell be with the filling? I seemed to have too much filling but the pie was a big hit, tasted great. should I have used a 9" deep dish shell?
Anna
There seems to be a big difference in pie plates. I had someone comment once that the pies weren't very full. He discovered his plates were bigger than 9 inches. Not sure why they don't make more standard sizes across the board. This easily fits into my 9" plates. So I'm gonna guess that yours might be on the small side. I use glass ones, and they tend to be deeper than the metal or aluminum ones. So yes, I guess I should make note, that if you are using store bought crusts or 9" aluminum pans, they might get too full.
Paula Yost
I understand you. I buy crusts in frozen case. They are 8”. So I divided in 3rds. The liquid & crumbs.
Anna
We LOVE this shoofly pie!
Joan Grim
This pie recipe is almost exactly like the shoofly pie my husband's Grandma bought from Wolp's bakery in Bethlehem, PA. Grandma Williams baked a shoofly pie at every thanksgiving . But when she reached the age where she needed more rest & less cooking on holidays, she always got Wolp's shoofly for us. According to her, Wolp's was the best tasting, authentic Pennsylvania Dutch version (aside from her's, of course!)
I was thrilled to find this recipe and make it for the family. All agreed it tasted like Grandma's. You helped bring back our sweet memories of holidays!
Anna
Thank you for leaving a kind comment. So glad you are enjoying the pie.
Carol
Followed directions to a T and it came out exactly as described! I did cut the recipe in half, used only Grandma's molasses, and baked for 40 minutes after reducing temp; any longer and I think it would have been over done. Baking on the bottom rack is a great tip! Very much enjoyed a little slice of home.
Anna
Thank you for taking the time to leave a comment!
Rose
I love your blog and recipes. I want to thank you for including the ingredients used under each step! I wish all recipes were done this way. I am always fumbling back and forth between directions and Ingredients with other folks recipes.
Thanks again for all your wisdom
Anna
Thank you. I'm so glad you are enjoying my blog.
Ron Griffiths
Anna,
Ich hab dei Shoofly Boi Reseet fer es Danksfest 2023 gemacht. Der Boi waart arrig gut! Grooss Dank fer uff die Blog schreiwe es.
Anna
You're welcome. 🙂
Tammy
I am so happy to have found your blog! I now live in the mountain west, but grew up in Gettysburg, where my dad worked with the Penn State Extension Service. He spent many hours in Lancaster County, helping Amish farmers find new ways of getting greater yields and marketing their crops, etc. As a little girl, sometimes we accompanied him and Mom would visit with the wife - always in the kitchen. The smells of baking and roasting foods were amazing and I wished I could be there for meals, but never wanted to intrude as an outsider. We frequently visited Roots Market on Tuesdays and my first stop would be the Amish baked goods stands for a piece of shoofly pie (preferably wet bottom) and a pecan sticky bun. Can't wait to try your recipes soon. Thanks so much for sharing them!
Anna
I am so happy that you are here!
Mark Quinn
This is as close as I have come to making a Shoo-Fly pie I recall from over 50 years ago. Believe me, I have tried various recipes over the years. Mrs. Fly's Shoo-Fly pies stuck in the brain. Family from SE PA. Problem I am having is it came out too thin and dry-ish like over cooked. Turns out I have 9.5 inch pie plates. No expert chef here. LOL
Tried to find 8-in pie plates. What a joke. I am no chef, so any suggestions on how to increase recipe for two 9.5-in pie plates (Made a BIG difference IMO) or reduce for 1 9.5-in pie plate would be appreciated. I can figure the syrup, flour, brown sugar and water, but all the small things like baking soda and cream of tartar. Add an egg, take away an egg? Does it matter? Most recipes for 9-in pie plate, but can u actually get one? Suggestions where to get the correct sizes?
I believe is a great recipe. Actually comes out looking like it should. Mine just too thin and too dry. 🙁 Too big a pie plate, to be expected.
BTW, I was told to only use King Syrup. Only place I could find in GA is Ingles markets. Do want to try the Golden Barrel molasses.
Thanks!
Mark in GA
Anna
I had a shoofly pie recipe on here for a long time already, and it was good. But I changed the recipe recently to make more wet bottom. It turned out perfectly for me in my 9" pie plates. However, I have recently had another person comment that it turned out too thin. Therefore, I am going to make this recipe tomorrow again, but increase some of the ingredients and see how it turns out, I will update the recipe accordingly. I'm sorry it didn't turn out perfectly for you.
Mark Quinn
Thanks Anna. I am all for more wet bottom. 🙂 If it matters, I used 9.5" Pyrex plates and butter cooked on bottom rack in gas range. Used ready-made pie crusts. Used a fresh box of baking soda and container of cream of tartar. Gold Medal All-Purpose flour and King Syrup. I took out at 35 minutes after the initial 15 at 425 deg. I think if I had smaller plates would have been perfect. I may have mis-read the clock, but nothing burned and still good enough to eat.
Mark
Anna
Thank you. I appreciate that! Baked these this morning and added extra quantity to create fuller pies, and they turned out great. The original recipe was to make five or six pies, so I guess I didn't get it cut down quite properly. Although, I tried the original recipe again too, and my pies were fairly full. So I am guessing your pie pans were larger. You may want to look for 9" pie pans. Should be able to find some on Amazon if not locally. Hope this recipe works better for you now.
Mark Quinn
Anna, someone found me a Pyrex 23 cm pie plate that converts to 9 inches. It easily fits inside my "newer" 9.5-inch Pyrex pie plate. I mean it can wobble around in it. I can very easily tell why mine came out thinner, etc. As I mentioned in an earlier comment, most recipes I have ever seen are for 9-in pies, so why in the world is 9.5-in the std. sold now? I like to make pumpkin pies for the Holidays. Came out OK, but I always thought were thinner than should have been. Now I know why.
I am an engineer, a pie plate is a pie plate, right? WRONG!!! Newer cooks who buy pie plates are going to end up with these 9.5" dishes...
I certainly appreciate ur efforts and have no issue with ur recipe. Not for a 9.5" pie plate. LOL Link to how to adjust? Sounds like u were successful!
Just checked, I recommend searching 23 cm Pyrex pie plate. I searched on 8- and 9-in pie plates and got all kinds of stuff. Now I need a second one. 🙂
Gonna see if u have a Funny Cake recipe. More chocolate the better IMO.
Thanks for ur help, Mark
Anna
You're welcome! Pretty weird that they wouldn't stick with standard sizes.
Gail
Anna - do you have this same recipe for just 1 pie? Your tutorial is very helpful and the pie photo is beautiful! I want to bake this pie! I'm originally from Bucks County, Pa. Thanks!
Anna
I don't have exact measurements for you. I cut this recipe down from six pies to 2. 😉 I would just divide everything in half the best you can. It's not a hugs deal if it's not exact. For the eggs, I would either just use one extra large egg or maybe use one egg plus a yolk. Good luck!
Valori
I made this double recipe pie today. This was my first time trying. It's delicious! My 88 year old mom is visiting and thoroughly enjoyed it too. Side note, the top screw on the inside of my oven came undone while baking the pies and the door wasnt quite shut tight! The pies still came out perfect. Isnt that how it is? Ive been cooking and baking for 52 years.
Never have I had an oven door come apart, let alone while in use. Id share pictures of the pies and the inside. Theyre nearly identical to your photo. The crumble crust is awesome.
I can see pouring warm milk over it too. Im going to try that tomorrow. I love baking and cooking to share with family and neighbors. I'll be bringing this to my church soon. Thank you so much for sharing your recipe.
Anna
You are welcome! I am glad you are enjoying it.
Azumi 2: Death or Love Afdah (2005)
I love visiting sites in my free time. I have visited many sites but did not find any site more efficient than yours. Thanks for the nudge!
Beth
I grew up in York Pa. Wet bottom shoe fly pie! We always used Grandma's yellow label. So yummy. I still make it for the holidays and on New Year's Day with saurkraut, pork loin and mashed potatoes for good luck. Nowadays I use unsulphered black strap molasses which we all love (except my husband). Anyone still make hog maw?
Anna
I prefer the baking molasses rather than blackstrap. Blackstrap is too strong. Never had hog maw.
Susan
This pie was delicious. My first attempt my crumbs sank made more of a cake like pie. I used a syrup often used. Next try was better with half syrup and molasses. This resulted in a thin wet bottom.
Third try was a charm. I used all golden barrel baking molasses.
Maybe the best shoo fly pie I’ve ever had. 1/2 wet bottom, 1/4 cake like layer and 1/4 crumbs. I used your pie crust recipe using all butter also really lovely. Thanks for the wonderful recipe. Now to try your lemon sponge pie!
Anna
Thank you for taking the time to leave a comment. I also recently updated my recipe, maybe that's what made the difference?? I kept working on the recipe to perfect it with more wet bottom. Glad it worked for you!
Lin Harris
Really disappointed that when I made these doubled cause I needed 4 that they came out about half full. Wanted to try a new recipe cause my grandma runs over a lot and then the crust sticks. Yours looked so promising that I made 4 pies. Now I have to make them again cause these are so empty looking. I would not give them away. I guess yours must be an 8 inch pie and that’s why it looked so full.
Anna
I am so sorry. Mine are indeed 9" pies. Not sure why yours turned out half full? Did you use deep pans?
Amie
Thank you for sharing your recipe My grandfather, who has passed on, loved shoo-fly pie. I never had it before. To feel closer to him, because I miss him, I thought I'd try it. I'm so glad I did. It's delicious. Usually, I treck out to Pa Dutch country (from Philly) to enjoy it. Now, my family and I can enjoy it from home. Thank you so much fir sharing your recipe, and giving me a way to still feel connected to my grandfather.
Anna
You're welcome. I'm so glad you decided to try it.
Annie Bird
A friend of mine gave me a recipe for Amish apple pie, which I have since e lost. It had 1/2 pt whipping cream poured over the apples, under the crumb crust. I would love to have this recipe again.
Anna
This is my recipe that I love. https://amish-heritage.org/amish-dutch-apple-pie-recipe-with-crumb-topping/
And I don't have any recipes that have a 1/2 pt. of heavy cream. But maybe this is close to what you are looking for.??
Mix 4 c. diced apples, 2/3 c. sugar, 1 Tbsp. flour, 1/2 tsp. cinnamon, and 1/2 c. cream. Put in pie shell and cover with crumbs.
~Chrissie O.
Oh. My. Goodness!!! My grandmother was a Missouri native (St. Charles, Jefferson City area - Ozards), and this was THE. THING!!!
We had this ALL THE TIME - it was EXACTLY this. Isn't it funny how things pop up in different parts of the country? I volunteered in Appalachia for a season, and they ALSO had THIS. SAME. PIE. And then, in Chicago, I went to the Berghoff Restaurant, years ago, and here it was, again: This. Same. Pie!!!
Interesting, though, how German immigrants to Chicago, to Appalachia, and in your area have brought this recipe. I have ZERO thoughts as to how the Irish/Scots-Irish came to have it in the rural Ozark mountains unless it was brought to the area from, say, New York or Chicago where many immigrant families mingle... But IT IS DELICIOUS - but, oh, my goodness - have a glass of milk, coffee, etc., because it'll make your teeth itch, it's so sweet... and I mean that in the best, most indulgent-possible way!!! lol
Jeanette
I'm so glad I found your blog! Having grownup near Lancaster, now living in KY, I've missed these great foods so much. Especially this Shoo-fly pie! I can't wait to make one.
Anna
Glad to have you here!
Lex
I lived close to Gettysburg and Lancaster for so many years and this was such a treat! I also live in KY now and have missed this so much. Delicious recipe, reminds me of home. ❤️
Anna
I'm glad you enjoyed it! Thank you for taking the time to leave a comment.
Emily
I only have grandma's brand molasses. Will that work or do I need some Karo too?
Anna
I haven't tried Grandma's brand in a while. But if I remember correctly, it is lighter-tasting molasses. And it should be fine to use only that, especially if you enjoy molasses.
Douglass Ordahl
I love the way you write and share your niche! Very interesting and different! Keep it coming! Putlocker
Anna
Thank you!
Amber D
Thank you so much for this recipe! It really takes me back home. Lived near Lancaster and live in Fl now. People look at me crazy when I say shoofly pie too.
Anna
You're welcome!
dee
I did not bake the pie yet, but I'm glad you cleared up the extra wet mixture. The last time I made this was 50 yrs ago. I will be making it for Thanksgiving.
sandra lowe
recipe for amish wet bottom shoofly pie and cake
Benjamin C Harman
Oh my gosh, this is the BEST SHOOFLY PIE RECIPE EVER!!!
I grew up in a small town near Shipshewana, which is a major Amish center, so even though I'm not Amish, I went to school with dozens and dozens of Amish kids, and the whole time growing up, at different school functions and whatnot, I frequently ate shoofly pie because that'd be what they brought in or what kids/parents who used to be Amish would bring in. I even remember that Mrs. Troyer, who taught 7th grade home-ec, showed us how to make it in class once and then had us make it ourselves. Well, I eventually graduated, went to college, and then after college, I moved to another part of the country where there aren't any Amish people, so for going on two decades now, I've been hankering to have me some shoofly pie, what with it not being ubiquitously around like it was for me growing up and me not knowing/remembering how to make it, despite Mrs. Troyer's best efforts (Sorry, Mrs. Troyer). I've tried bakeries galore, even a specialty boutique pie shop near me, but everywhere I've gone, they've all looked at me with the same clueless and bewildered expression the moment I utter the words "shoofly pie," like I'm speaking some foreign language.
So, a few years ago, I began a quest to find a recipe online. I found many, but none were right, some came close but not quite close enough. That was until I came upon this one! This is EXACTLY IT! What's more, the pie that comes about as a result is absolutely gorgeous, extremely impressive. When my guests saw it, they just oohed and ahead, it making me look like some world-class baker, which I most certainly am not. What's more, it totally delivered in flavor, texture, and gastronomy everything its impressive gorgeousness advertised and more, cutting through three visibly distinct layers of texture, not including the crust itself, the flavor of molasses comes on at first so mildly it's barely detectable in that first bite but then builds with every bite into an extremely rich and unmistakable yet not at all overpowering molasses flavor (Note: I ordered via the Amazon link in this recipe article the Golden Barrel Unsulfered Molasses the author recommends in the text of the article, even though I actually had Grandma's on hand, which appears below the article as an alternative, just because I wanted it to turn out like how the author actually makes it). Absolute perfection! I was bowled over. So were my guests. What's more, unlike every other shoofly pie recipe I've tried, it was exactly and totally authentic to the Amish-made shoofly pie I had growing up, for while some of those other recipes were close, none of them quite hit the mark, none of them did what this recipe did, everything about it bringing back this rush of memories and nostalgia from when I was a kid, from school bake sales, classroom parties, church potlucks, etc. SO THANK YOU! THANK YOU! THANK YOU! This recipe is exceptional, because the pie you get from following it is BEYOND EXCEPTIONAL!
This recipe is-- A GIFT!!!! AMAZING!!! Or should I say AMishAZING?!?!?!
THANK YOU!
THANK YOU!
THANK YOU!
Anna
I am so glad the pie turned out to be what you are looking for! I'm always glad to hear that people enjoy my recipes.
Mary
Hi Anna,
I grew up in Pottstown, PA, about 30 minutes from Lancaster. My father would buy shoo fly pie from a bakery in Zern’s Farmers Market in Boyertown,PA. ( no longer there).
Is it necessary to use cream of tartar in the recipe( I don’t usually have a need for it)? Is there a substitute ingredient for cream of tartar that I could use?
Anna
It should turn out OK without it, but you could also use a bit of baking powder in its place.
Dee Wylie
Hello Mary and Anna!
What fun to see your comment, Mary! I, too, grew up in Pottstown but attended Pottsgrove H S. (living near Ringing Rocks Park). Zern’s was a favorite each Saturday morning! “Zern’s Farmers’ market....Lots of fun for everyone!” Shoofly pie was also a regular with my family growing up except we used white sugar & no eggs. I still make it (living in Madison, WIsconsin now).
Thank you, Anna, for your stories and all these wonderful connections people have made! Just this week I was introduced to lemon sponge pie, never knew of it (?!!), and it was my search for a recipe that led me to your website. The marvels of our electronic age! I will make lemon sponge pie in the immediate future for family & friends and proudly share that it is a recipe from my PA Dutch heritage.
Dee 😀
Anna
I'm glad you are here!
Rochelle H
I think this is one of the best reviews of a recipe I have seen. Thank you for sharing your journey with food. I look forward to trying tasting this as it sits in the oven, filling the house with the sweet molasses scent.
Anna
Awesome! Let me know how it turned out.