Reviewed: Apr. 27, 2012

This is amazing!It's so good!This is a wet shoefly pie those of you who want a dry one try another recipe

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Reviewed: Dec. 1, 2011

I have never made Shoo-fly pie before but several of us in our family love it. I used a dark molasses and it tasted strong. Next time, from other friends' suggestions, I'm going to try a lighter molasses. But the goo and the crumbs were the perfect proportion. I would recommend this recipe to anyone.

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AndreaPA

Reviewed: Sep. 7, 2011

Alright, giving this recipe 1 star is really unfair. I grew up in Lancaster County, and had many a shoo fly pie during my years of living there. I can tell you this is exactly the way shoo fly pie should taste. I did not alter anything, except I added a dash of nutmeg and of allspice into the crumb mixture. I would maybe ad a little more butter to the crumbs next time. I guess I used what is considered a deep dish stoneware pie plate, because the amount was correct. I had to be extremely careful putting the pie into the oven because it was sloshing around, but when it was baked it was firm but gooey, like it's supposed to be! This is really a fail-proof recipe in my opinion, any beginning baker should be able to make it, especially if you don't make your own crust. You have your layer of goo, then the crumbs you put on top sink into the goo, and stay on top as well. The crumbs should cover the entire surface. My pie came out perfect, with a gooey filling and a crunchy top! So make sure you use a deep dish pie plate, and other than that you should have a real Pennsylvania Dutch shoo fly pie!

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Reviewer:

ZAPATISTA234

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: Toronto, Ontario, Canada

Reviewed: Sep. 5, 2011

I feel bad for the people who tried this recipe and didn't have a pan underneath the pie as it baked. It even overflowed under the crust into the pie pan itself and caused a sticky mess. I tasted what was salvageable, and it did not taste at all like what I expected. I'll try some of the other recipes on the site. Perhaps the one with layers of filling and crumb mixture. The one review said she made a 12 inch pie - that might have worked, or perhaps use the recipe to make two eight inch pies. I won't be trying anything else with this recipe.

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GreatScott

Cooking Level: Expert

Living In: Brockway, Pennsylvania, USA

Reviewed: Jul. 18, 2011

I chose to go with a regular molasses flavor (instead of the robust version) and it still came out very strong in flavor. the pie came out very wet and even though my friends liked it, I think I will try for a dry-bottom recipe next time.

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Reviewer:

flakeboy

Reviewed: Jun. 19, 2011

This pie was pretty darn excellent and my dad loved it for fathers day today. i will say the yield is far off - people have been saying to use a deep dish, so i did that, but i honestly think you can fill two regular 9" pie shells with the amount of filling and crumbs this recipe makes. afraid of a soggy bottom, i too did a layer of crumbs under the molasses and it turned out very well. other than the incorrect yields, this is a fabulous and VERY EASY recipe. thanks!

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Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: Jun. 18, 2011

Not very good!

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torigirl98

Reviewed: Jun. 14, 2011

We have enjoyed shoo fly pie many times at a friend’s house, and my son requested it as his “cake” for his 8th birthday yesterday. Lacking my friend’s recipe and any experience baking a SFP, I chose 2 well-regarded recipes and made Shoo Fly Pie V alongside My Grandma’s Shoo-Fly Pie and had a taste test with 8 raters ranging in age from 4 to 60. Grandma’s was the clear favorite, but could have been gooier. Let’s just say no one has asked for a slice of either leftover pie yet today. Pie V baked up like a cake (amazingly with no eggs) and the cinnamon tasted wrong in a SFP. Pie V was also a deep brown while Grandma’s had the sandy top I was expecting. I wish the recipe had more of a description of the pie at the point it should be removed from the oven. At the 30 minutes specified in the recipe, Pie V was completely liquid, so I left it in until it just jiggled a bit. Perhaps that was too long and the cause of the major texture problem and unappealingly dark color in the finished pie. Grandma’s was removed at exactly the time called for in the recipe, but again, firmed up too much (more than my friends’ anyway) as well. I’m giving Grandma’s 4 stars because I would bake it again but take it out of the oven a little sooner.

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Reviewer:

ProfMama

Reviewed: Feb. 15, 2011

This Shoo Fly pie recipe is the BOMB! I am originally from the Philadelphia area and grew up eatinig this pie. Many many many times I have tried to recreate this with horrible outcomes. I did follow the suggestion to put 1/4 of the crumbs in before adding the molasses mixture, the pie maintained some of the wet bottom but not gushy. I will definately make this again

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