If you grew up in the heart of PA Dutch Country, you should know the goodness of Shoo Fly Pie! My mom and both grandmothers made this often and it is one of my favorites. This is the recipe they used. I am happy to say I learned over the years to recreate a pie that tastes just about as good as theirs. They also made Shoo Fly Cake but I never found their recipe for this. I was so happy to find the recipe below for the Shoo Fly Cake on a jar of Mrs. Schlorer’s Turkey Syrup. Tastes just like the cake my mom & grandmothers made. Give these recipes a try, homemade is always better than bought!
- 1/2 cup molasses*
- 1/2 cup boiling water
- 1/2 tsp baking soda
- 1/4 cup shortening (Crisco)
- 1 cup brown sugar
- 1 1/2 cups flour
- 1/4 tsp salt
- 1 tsp cinnamon
- Pinch of ginger, nutmeg & clove
- 9″ deep dish pie shell, unbaked
Dissolve the baking soda in the boiling water. Stir in molasses. Set aside to cool slightly while mixing crumbs. Combine the dry ingredients, add shortening and work with pastry blender to combine and make crumbs. Put a layer of crumbs in the pie shell, then pour half syrup mixture over that. Do this again and then top off with crumbs.
Bake in a hot oven, 450 degrees, for 12 minutes. Reduce heat to 350 degrees and bake for 20 minutes more.
* I use Brer Rabbit Full Flavor Molasses. This gives it a strong molasses taste. If you like it a bit milder you can use 1/4 cup of this and 1/4 cup of either Grandma’s Molasses or Mrs. Schlorer’s Turkey Syrup.
- 4 cups flour
- 2 cups brown sugar
- 1 cup butter
- 1 cup Mrs. Schlorer’s Turkey Syrup
- 2 tsp baking soda
- 2 cups boiling water
Combine sugar and butter with pastry cutter. Add flour one cup at a time. Cut together until crumbs are blended. Reserve 1 1/2 cups for topping.
Dissolve the baking soda in the boiling water. Stir in syrup and blend well. Add to crumb mixture and mix well by hand. Batter will be thin and lumpy. (I can guarantee you will look at this batter and think it can’t be right!)
Pour in to a greased and floured 8″ x 12″ baking dish. Sprinkle reserved crumbs evenly over the top of the batter. Bake at 350 degrees for 45 minutes or until tester comes out clean.