Shoo-Fly Pie

4 star Avg. rating 4 from 5 votes.

Recipe Information

# of Servings: 1 pie
Recipe Created By: Kathy Przywara


3/4 cup gluten free flour mix*
1/2 cup brown sugar
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1/4 tsp salt
2 Tbsp shortening
1/2 cup molasses
3/4 cup boiling water
1 1/2 tsp baking soda
2 Tbsp applesauce
1 9-in unbaked pie shell


Preheat oven to 450°F

Mix together the dry ingredients – flour, sugar, and spices. Cut in the shortening with a fork or pastry blender until crumbly.

Combine molasses with baking soda and stir until it’s a light taffy color. Add the applesauce and stir to combine. Add the boiling water. Add carefully as this may foam up.

Spread 1/3 of the crumb mixture in the bottom of the pie shell. Gently pour over about half of the liquid mixture. Repeat with another 1/3 of the crumb and remainder of the liquid. Top with remaining crumbs.

Bake at 450&jdeg;F for 10 minutes. Lower oven temperature to 350°F and bake an additional 20 minutes or until firm. Cool before slicing.


This is a “wet-bottom” Shoo-Fly Pie. It’s a PA Dutch treat.


I use my Kathy P’s Brown Rice Flour Mix

If you don’t need to avoid wheat/gluten, use all-purpose flour.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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