Reviewed: Nov. 5, 2009

This recipe is dead on - exactly what it's supposed to be like! Maybe it's an acquired taste or something, but as a Pennsylvania native I give it 5 stars! I did use a deep dish pie plate (it does make kind of a lot) so I had to bake it longer than the directions state. It should be gooey and wet near the bottom but not totally liquid. I suggest spooning in the crumb mixture and swirling it around with a knife - but do not mix it in! It's OK if there are dry crumbs on the top in places - its supposed to be kind of marbled. It's not the prettiest looking dessert out there - but this was hands down the best Shoofly Pie I've ever had! Thank You!

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balder

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Reviewed: Sep. 21, 2009

I have never made shoo-fly pie, or eaten it. But tonight I used this recipe, and the first pie I made, I followed the directions perfectly. But, it was, well, it was gross. So the second pie, I used chocolate cookies for the crumble, and mixed the flour and brown sugar into it. It tasted so much better.

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Emmy

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Reviewed: Jun. 30, 2009

I liked it o'k. Almost too sweet; my dad didn't like it at all. He loves pie so I thought I would surprise him on his birthday with this old fashioned recipe, which he had never heard of before...he managed to eat a piece but said he wouldn't be taking any home with him. Since I'm the only one who liked it, won't be making this one again--

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 16, 2009

Molasses taste is waaay to strong for me. I read so many Amish books and had always wanted to try Shoo Fly Pie. I like molasses cookies but the taste of the pie was just too strong. Maybe I would have liked it better if I used half molasses and half karo syrup.

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book-nut

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Reviewed: Jan. 30, 2009

My Dad is very picky about his shoo fly pie and my Mom is unable to remember how to make it. This recipe is the one most like the original from my grandmother. Thanks!

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Beany

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Reviewed: Dec. 23, 2008

Have been searching for a couple of years now for a replica of the Shoo-fly Pie a friend of my son made him.. made this one for him and he gave it his stamp of approval. Thanks so much for ending my search =)

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jelene

Cooking Level: Expert

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Reviewed: Sep. 16, 2008

I live smack in the middle of Amish country. I followed the recipe and had no problems at all with over flow. Crumbs do not need to be mixed in. If you want a truly "wet bottom" shoo fly pie this is it. This recipe is comparable to the pies that are sold at the Farmer's markets in this area by the Amish and Mennonites. Great recipe!!! Thanks.

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Mason & Tanner's Mimi

Cooking Level: Expert

Home Town: Reading, Pennsylvania, USA

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Reviewed: Aug. 20, 2008

Amazing taste! Who knew it was this easy to make!

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LukesMommy

Cooking Level: Expert

Home Town: Sinking Spring, Pennsylvania, USA

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Reviewed: Feb. 22, 2008

This recipe is very tasty. Very like the original shoo-fly I had that I've been searching for a recipe for. I followed the directions to a T, but had a slight layer of liquid on the bottom. Perhaps I should try cooking it a little longer next time? Other than that, we loved it!

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Ruth

Cooking Level: Expert

Living In: Milton, Wisconsin, USA

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Reviewed: Dec. 5, 2007

Very easy to make! Instructions were accurate and easy to understand. I didn't use all the topping though.

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EDever

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Reviewed: Jul. 11, 2007

Not having had this before, I did not know what to expect. But this was delicious! And very easy to make!

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Pool Boy

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Reviewed: Feb. 18, 2007

I loved this recipe! I was looking for a shoo fly pie recipe like the ones I grew up with in Pennsylvania, and this is authentic! I used a 9 inch deep dish shell, and I still did not use all of the filling and crumbs. If you do, it WILL spill over, and believe me, it's a mess. I also think to get the right consistency, you need to alternate layering the crumbs with the filling, with crumbs on the bottom and the top. Bake time was just right, even with the deep dish crust. I let it cool 30 min. before digging in. This pie is best served warm, but don't microwave it to reheat it. Thanks for a recipe that I will make when I want some true comfort food!

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kiliki

Cooking Level: Intermediate

Living In: West Point, New York, USA

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Reviewed: Dec. 16, 2006

I haven't had shoofly pie since I was a kid. And every year at Christmas time I crave it, but, haven't ever been able to get a recipe for it until now. Of course I looked for the easiest recipe, and came across this one. As it was baking, the wonderful aroma swept me back to Grandma's kitchen. I could almost picture her tending the oven, making sure us girls didn't peak. Thank you so much for posting this simple and so totally delicious recipe. I let it rest for about 10 minutes. That's all I could wait. I just had to dig in. My son and I have eaten half the pie already. And I made a 12in. deep dish pie. This is definately one of those comfort dishes and I will treasure this one always. Thanks again for the wonderful recipe.

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TEZERACT

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Reviewed: Dec. 10, 2004

I had a problem with the molasses overflowing even before I put it in the oven. There seemed to be too much filling for the pie. I'm not sure a deep dish would help. Also I think it would be better to mix some of the crumb mix into the bottom layer, as someone else suggested.

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Matt

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Reviewed: Sep. 4, 2004

I have not had shoo fly pie in many years and decided to give this a try. Although the taste was right, the consistency was all wrong. The bottom layer should be gooey, but mine was totally liquid in all but the outer edges. The top did not become cake-like but instead remained mostly loose crumbs. Perhaps it needed more baking time, but I gave it the full amount of time and the crust was already very brown. I would not use this recipe again.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Aug. 15, 2003

I didn't like this pie. This is my first time trying Shoo Fly Pie and Molasses. I am not a fan of Molasses. My Pie was also very full and I used a Deep Dish Pie Shell. Sorry!

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Their Mom

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Reviewed: Apr. 9, 2003

I have tried many recipes for Shoofly pie and have been disappointed. This is the BEST Shoofly pie I have ever made or eaten. The recipe works best w/ a 9" deep dish pie crust. I would recommend to anyone.

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Richard Stiles

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Reviewed: Apr. 11, 2002

Something in the instructions is missing, I followed all the instructions and had a mess. Other recipes I've come across say to add most of the crumb mixture into the mixture of molasses and then sprinkle the remaining crumbs on top of the pie. When I put the crumb mixture on top of the molasses layer, it then all ran out of the pie shell. Please check to see if something is missing in the instructions.

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BETTY CLUKIE

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Reviewed: Feb. 22, 2001

The perfect Shoo Fly Pie! I have searched high and low for a recipe that had just the right amount of "goo"! This is it! My family loved it!

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CHRISTINE HARRIS

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Reviewed: Jan. 17, 2001

I grew up eating Shoo-Fly Pie and never knew how easy it was to make until I was an adult. I no longer live in PA Dutch area and enjoy introducing people to it here in WV!

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LORI RAINEY

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My Grandma's Shoo-Fly Pie

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