Gluten Free Shoofly Pie

This classic Pennsylvania Dutch (I’ve made it gluten free) Shoofly Pie recipe is one that has made the rounds since its humble origins as a “desperation pie” made with ingredients available when sweet fruits were not. Its first publication is uncertain, but Shoofly Pie definitely hails from Amish country and the early, resourceful settlers of the 1700s.

Shoo-fly, Shoofly or Shoo Fly is a vintage pie that you’ll still find on some menus if you’re lucky, not just because the name is so eye-catching. The flavor combinations are quite unique, as well!

There is a light and flaky pastry crust, of course. Don’t skimp on this, as it truly is the foundation of any great pie to have a great pie crust and gluten free pies are no exception. I just happen to have an incredible gluten free pie crust recipe just like grandma’s that is perfect for this gluten free Shoofly Pie. Don’t skimp.

The filling is the unusual part (this pie is sometimes called Treacle Tart or Molasses Pie, if that gives you a clue). It’s a very simple molasses filling that is pretty much just that: molasses (also known as treacle).

It’s uncomplicated, unfussy and simple. But sometimes those things are the best things.

The spice crumb topping is delectable, and really ties the whole pie together. While it truly tops the pie, it also sinks into the first layer of the filling and creates three layers of filling when the pie is baked: crumbly topping; a crumb cake-like mixture; pudding-like filling. Resting atop the flaky pastry, it comes together beautifully. Some Dutch baker really had her thinking cap on when she came up with this one!

While the base recipe is pretty standard, there are some choices as to whether you want a “wet bottom pie” or “dry bottom pie”. Wet bottom pies have more of a custard texture, while dry bottom pies are more cake-like. My recipe is a bit of a hybrid, but you know me — I give you options!

A note on molasses: if you haven’t baked with much molasses, what are you waiting for? Gingersnaps, anyone!? I have so many great gingersnap-y recipes using molasses, you just have to get started experimenting now! Use the search bar on my site for gluten free gingersnaps, gluten free thin gingersnaps, gluten free gingerbread, gluten free pumpkin cookies, gluten free treacle tea cake … then have fun taste testing!

But back to molasses. Molasses is the dark, thick syrup created during the sugar making process and left after the sugar crystals are extracted. I recommend unsulphured molasses, and for baking this gluten free shoo-fly pie, choose light or regular (sometimes called “baking”) molasses. Definitely do not use blackstrap molasses, as it is quite strong and bitter; there are not enough other flavors in this pie to balance it out.   

So why is it called “Shoofly Pie”? Well, as the story goes, these sugary pies would be set to cool in the windows – as all good pies were – but the flies would congregate around the bubbly molasses filling, so this pie needed extra shooing.

To make this pie, there are three simple steps: make the gluten free pie crust; make the filling; make the topping. With my gluten free pie crust recipe, I don’t find there’s even any need to do a blind bake. Simply pour the filling into the rolled pastry, top it and bake! 

None are difficult or time consuming, so the time between making the pie and eating the pie is short. Not much shooing for you to have to do!

I can’t wait to hear how you like this old fashioned gluten free Shoofly Pie! Will you choose the wet bottom version or dry bottom version? Share a picture of your pie in the comments!

I hope you love this gluten free Shoofly Pie as much as we do! I can’t wait to see yours!

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