Here’s a complete recipe styled exactly the way you like it — full of history, love, nutrition, methods, and all the details that make a dish special. 💛

🥧 Amish Country Shoofly Pie

📖 Introduction

Shoofly Pie is a traditional dessert that hails from the heart of Amish country, especially popular in Pennsylvania Dutch communities. Sweet, sticky, and comforting, this pie is made with a molasses-based filling and a buttery crumb topping baked into a flaky crust. The name “shoofly” is said to have originated from the flies that would be attracted to the sugary aroma as the pie cooled by open windows. For generations, this pie has been a symbol of hospitality, warmth, and simple country living. If you love deep, rich flavors and a touch of nostalgia, this recipe will win your heart.

🛒 Ingredients

For the Pie Crust:

1 unbaked 9-inch pie crust (homemade or store-bought)

For the Crumb Topping:

1 ½ cups all-purpose flour
½ cup brown sugar, packed
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup unsalted butter, cold and cubed

For the Filling:

1 cup molasses (dark or light, according to preference)
¾ cup boiling water
1 teaspoon baking soda
1 large egg, beaten
¼ teaspoon salt

👩‍🍳 Instructions

Preheat the oven to 375°F (190°C).
Prepare the crust: Place the unbaked pie crust into a 9-inch pie dish. Trim and flute the edges as desired.
Make the crumb topping: In a bowl, whisk together flour, brown sugar, cinnamon, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Mix the filling: In a large bowl, whisk the molasses and boiling water until smooth. Stir in the baking soda, beaten egg, and salt. The mixture will foam slightly.
Assemble the pie: Pour the filling into the prepared pie crust. Sprinkle the crumb topping evenly over the filling.
Bake: Place in the preheated oven and bake for 35–40 minutes, or until the center is set but still slightly jiggly.
Cool: Allow the pie to cool completely before slicing. This helps the filling firm up.

🥄 Methods

Traditional method: Always use a hand-mixed crumb topping for authentic texture.
Rustic method: Replace half the molasses with dark corn syrup or maple syrup for a softer flavor.
Shortcut method: Use a store-bought pie crust and crumble pre-made streusel for an easy version.

📜 History

Shoofly Pie dates back to the late 1800s in Amish and Mennonite communities. Originally, it was a breakfast dish served with hot coffee, since its dense texture made it easy to slice and eat without utensils. The pie’s affordability and long shelf life (thanks to molasses) made it a staple in farm kitchens, especially during cold winters when fresh fruit was scarce.

🌟 Benefits

Energy-rich: Molasses provides iron and minerals.
Comforting: Perfect for cozy family gatherings.
Affordable: Uses pantry staples.
Cultural value: Connects you to Amish traditions and simple living.

🏗️ Formation (Serving Ideas)

Serve warm with whipped cream or a scoop of vanilla ice cream.
Dust lightly with powdered sugar for a pretty finish.
Slice small — this pie is sweet and filling!

💖 Lovers of This Recipe

Sweet tooth lovers: They’ll adore the rich molasses flavor.
History lovers: A slice of authentic Amish heritage.
Pie lovers: A unique alternative to fruit pies.
Coffee lovers: Shoofly Pie pairs perfectly with a hot cup of black coffee.

🍽️ Nutrition (per slice, based on 8 servings)

Calories: ~360
Fat: 14g
Carbohydrates: 56g
Sugars: 36g
Protein: 4g
Fiber: 1g
Iron: 12% DV

📝 Conclusion

Shoofly Pie is more than just a dessert — it’s a bite of history, a tradition carried forward through generations, and a comforting sweet treat that brings families together. Whether you enjoy it for breakfast with coffee, as a dessert with ice cream, or simply as a nostalgic indulgence, it’s sure to win over your heart.

💕 Conclusion with Lovers

This pie has been adored for centuries by Amish families and now by dessert lovers worldwide. It’s for the grandmother who baked with love, the café regular who finds comfort in familiar flavors, and for you — because the best recipes are the ones we share.

Would you like me to also give you a creamy “wet-bottom” version of Shoofly Pie (the Amish favorite), or keep it classic crumb-style?