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.
