Shoo Fly Pie

Claire Bush

Shoo Fly Pie is a favorite dessert in the Amish community, and there are many different variations. Some are more like coffee cake than a pie. The name comes from the days when pies were cooled on the windowsill, and the sweet filling would attract pesky flies, which the cook "shooed" away.


Here's a simple and no-fail version that can be created with staples from the pantry.


  • 1 deep dish pie shell

Crumbs: (Reserve 1/2 cup for topping):

  • 2/3 cup brown sugar
  • 1 Tbsp. Crisco or other solid shortening
  • 1 cup flour


  • 1 cup molasses
  • 3/4 cup boiling water
  • 1 egg beaten
  • 1 tsp baking soda

Preheat oven to 375 degrees F. Prick sides and bottom of pie shell with fork (this keeps shell from bubbling). Combine soda with boiling water, then add egg and syrup.

Add crumb mixture; don't worry about lumps. Pour into unbaked pie crust and cover with reserved crumbs.

Bake at 375 degrees F for 10 minutes, then reduce heat to 350 degrees F and bake for an additional 35-45 minutes or until firm. Let cool before slicing.

By Claire

Shoo Fly Pie on plate

About The Author: An Arizona freelance writer for the past decade, Claire is a regular contributor to the Arizona Republic's business, career builder and community sections and is also the author of a statewide restaurant guide, "Dining in Arizona - 101 Great Places to Eat" Claire has co-authored several cookbooks and is now a working chef and menu designer in Sun City, AZ.

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By Katastrofy (Guest Post)
June 18, 20080 found this helpful

Absolutely delicious! Next time, I am going to add some chopped pecans and seedless raisins. Thank you for the recipe!

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