Amish Shoo Fly Pie – Gluten-free

I’m pretty sure I’ve been eating Shoo Fly Pie since birth. It’s kind of like sauerkraut in that I can’t remember the first time I’ve tasted it. It was at many a picnic and family reunion, holiday and special dinners. If you’ve never had it, you should prepare for intense flavor, followed by sweet, gooey texture and buttery, flaky crust. Growing up in Lancaster County, Pennsylvania, it is one of the region’s most famous pies with plenty of diners and restaurants touting their expertise in its execution.

One of our most famous Lancaster County restaurants known for its Shoo Fly Pie, Dutch Haven.
{Photo credit: offroaders.com}

Molasses is the main ingredient in this pie and it shines here. The crumbs, of course, are many people’s favorite part but I like a good balance between a “wet bottom” and a dry, crumbly top. This gluten-free version fits all those bills.

The crust I use can be found here. It’s my favorite gluten-free crust, not only because it’s my recipe but because it has the strength to hold up to being shaped and formed into the pie plate and when it’s baked, it holds up to being removed from the pie plate. I’ve had way too many crust recipes crumble and fall apart both while being formed and while being sliced. The crust can be made in minutes in a food processor, a little longer if you’re doing it by hand.

A few notes:
• I used King Arthur’s measure for measure flour. It’s my new favorite.
• Grandma’s molasses is the brand I usually use. It has a great, rich flavor, pours great and makes a mean pie.
• When making the pie, you’re going to alternate the wet ingredients and dry ingredients. In the oven, magic will be created and a wet bottom and crumb top will form making this one of the best pies ever.

Amish Shoo Fly Pie - Gluten-free

 

Author:

www.mrfarmersdaughter.com

Serves: 1 pie

Prep time: 30 mins

Cook time: 35 mins

Total time: 1 hour 5 mins

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Ingredients

• 1 gluten-free pie crust, prepared and in pie dish
• Gooey part:
• ¾ c. boiling water
• ½ tsp. baking soda
• 1 cup mild molasses
• 1 egg, beaten
• Crumb part:
• 1 ¼ cup gluten-free flour mix (I used King Authur)
• 2 Tbls. butter, firm
• ½ cup brown sugar

Instructions

1. Preheat oven to 375˚.
2. For Gooey part:
3. Dissolve baking soda in boiling water.
4. Stir in molasses.
5. Stir in beaten egg and mix well.
6. For the crumb part:
7. Combine flour and sugar.
8. Cut in butter until only tiny pieces remain.
9. Pour ⅓ of the gooey mixture into the pie shell.
10. Sprinkle ⅓ crumb part on top.
11. Repeat with remaining gooey part and crumb part alternating and ending with crumbs.
12. Bake for 35 minutes or until raised and nearly firm in the center.
13. Remove from oven and allow to cool.

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