Recipe for Shoo Fly Pie

Esther Keim’s Recipe for Shoo Fly Pie by J.E.B. Spredemann

When I visited Pennsylvania in 2014, I enjoyed my first ever slice of Shoo Fly Pie. Let me tell you, it did not disappoint. Oh, my. If you ever get a chance to try it, you absolutely must.
If you’re the adventurous type and you enjoy baking, you may want to try out this recipe by my friend, Esther.

Enjoy!

J. Spredemann

Shoo Fly Pie by Esther Keim

Ingredients

1 cup flour
2/3 cup brown sugar
1 Tbsp. butter (crumbled)
1 cup light molasses (or1/2 cup Karo syrup)
3/4 cup boiling water
1tsp. baking soda
1 egg, beaten
Prepared pie shell

Instructions

Preheat oven to 375*. Mix the flour, brown sugar, and butter together in a small bowl. In another bowl, mix the molasses, boiling water, soda, and beaten egg. Add half the crumb mixture to the liquid mixture, but do not beat. Pour into the prepared pie shell and cover the top with the remaining crumbs. Bake for 10 min.; then lower oven temp. to 350*. Bake for another 30 min. May be served as a breakfast pie or as dessert.

(Printed by permission.)

To purchase your own copy of A Taste of Amish Cooking and More, click HERE!


By the goodness and grace of GOD, Readers’ Favorite GOLD & SILVER Medal Book Award Winner J.E.B. Spredemann, Author of the beloved Amish by Accident and Amish Secrets series, was born and raised in California and now resides in beautiful southern Indiana Amish country. Amish by Accident (by J. Spredemann) was first released in November 2012, and the author held a steady spot in Amazon’s Top 100 Authors in Religion & Spirituality, topping out at #4. Find J.E.B. on Facebook or visit jebspredemann.com.


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