Shoofly Pie

Shoofly Pie

The story of Shoe Fly the boxing Mule and Anna  

When meeting the Amish in Pennsylvania for the first time in 2023, they kindly baked a pie to welcoming us to their community, the pie is known as “Shoofly Pie”, a pastry top and bottom filled with molasses and served warm with a splash of warm raw milk.

The name ‘Shoofly’ was a topic of hot debate at the table, with the Amish claiming the name originates from shoeing the flies off the pie as it cools on the kitchen windowsill, however the opposing side (me) claimed that after some research the name originates from a famous circus mule named “Shoe Fly”. Shoe Fly, the famous circus mule travelled throughout Pennsylvania entertaining people with his boxing abilities in the late 1800’s, yes you read that right! A local molasses brand decided to use “Shoe Fly” the boxing circus mule image as the branding on their molasses label. And that is how the pie (maybe) got its name, Shoofly Pie, a debate that continues to this day.

Shoofly Pie - from Anna’s Mother

Makes: 4 x 20cm / 8-inch pies 

Prep Time: 25 minutes 

Cook Time: 40 minutes

Oven Temp: 230°C→ 200°C / 450°F → 400°F

Ingredients

Bottom Mixture

  • 2 free range eggs
  • 1 tsp baking soda
  • 2 cups molasses
  • 3 cups hot water
  • 2 cups brown sugar
  • 3 cups prepared crumbs (see below) 

Crumb Topping 

  • 6 cups plain flour 
  • 2 cups brown sugar 
  •  1 cup butter or lard 
  •  ½ tsp baking soda 
  • ¼ tsp salt 

Method

Make the crumbs

  1. In a large bowl, combine the flour, brown sugar, baking soda, and salt. 
  2. Cut in the butter or lard until the mixture resembles coarse crumbs.
  3. Set aside half of the crumbs for the topping. 

Prepare the Bottom Mixture

  1. In a separate bowl, beat the eggs. 
  2. Add the molasses and brown sugar, mixing well. 
  3. Stir in the salt and baking soda. 
  4. Gradually mix in the hot water until smooth. 
  5. Gently fold in 3 cups of the prepared crumbs.

To Assemble the Pies 

  1. Line the tins and place the bottom mixture into four 20cm/8-inch pie tins. 
  2. Fill - Pour the molasses mixture evenly into each crust. 
  3. Top - Sprinkle the reserved crumbs generously over the top of each pie.
  4. Bake - bake at 230°C/450°F for 10 minutes, then reduce the heat to 200°C/400°F and bake for another 30 minutes. 
  5. The pies are ready when the tops are golden brown and a toothpick inserted in the centre comes out clean.

Enjoy! Xx

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