Pennsylvania - Shoofly Pie

"Shoo fly, get off my pie!"  This seems to be the most common theory on how this famous, sticky sweet Pennsylvania Dutch pie got it's name.  Like most popular recipes, there are many variations of Shoofly Pie.  At a high level, Shoofly Pie is categorized as being "wet bottom" or "dry bottom".  The type and combination of syrup / sugar used is also a point of distinction in PA:  white sugar, brown sugar, molasses, corn syrup (light or dark), golden syrup, or honey.

I was not familiar with golden syrup until I started reading recipes and saw King Syrup listed as an ingredient. I read that many Pennsylvania bakers prefer using King Syrup in their Shoofly Pie because it lends a more subtle sweetness than a pie made with only molasses.  I love trying new products, so I ordered a bottle to use in my Shoofly Pie! 

One fun note, the name of the recipe I used is actually " Breakfast Shoo Fly Pie" - so I guess you can eat this for dessert & breakfast!  : ) 

1 cup flour
3/4 cup brown sugar
1 heaping Tablespoon Crisco shortening
1 cup King Syrup
1 teaspoon baking soda
3/4 cup boiling water
1 egg, beaten
dough for pie crust or pre-made 9 inch crust


  • preheat oven to 375 degrees
  • mix flour, brown sugar and shortening into crumbs.  split the crumb mixture in half.  set the one half aside for crumb topping.
  • pour the King Syrup in the other half of the crumb mixture
  • mix the baking soda in the boiling water.  when this fizzes, pour on top of the King Syrup / crumb mixture.  if the soda/water doesn't fizz, the water isn't hot enough or the baking soda is bad.  dump out water and try again.  the pie won't rise if it doesn't fizz. 
  • add the beaten egg and mix with fork
  • pour mixture into unbaked pie shell then top with remaining crumbs
  • bake in preheated 375 degree oven for 10 minutes.  DO NOT open the door, turn the temperature down to 350 degrees and bake an additional 30 - 40 minutes.  

Super sweet and simple - and apparently, suitable for any time of day!  


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