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Shoofly pie (or shoo-fly pie) is a molasses pie considered traditional among the Pennsylvania Dutch and also known in Southern cooking.
The more common version of the recipe — sometimes referred to as "wet bottom" — consists of a layer of sweet, gooey molasses beneath a crumb topping sometimes compared to that of a coffee cake. In contrast, a "dry bottom" shoofly pie is more thoroughly mixed into a cake-like consistency.
The dessert has earned quite a reputation in the "Dutch Country" of Lancaster County, Pennsylvania, where its distinctive flavor and texture is quite alluring to tourists. As of July 2006, "I break for Shoofly Pie" is the official bumper sticker of the state of Pennsylvania. [1]
The term "shoo-fly pie" first appeared in print in 1926.[2] The name is commonly thought to arise from the fact that the molasses in the pie is so attractive to flies that they have to be constantly "shooed" away.[3]
A Montgomery pie is similar to a shoofly pie though lime juice is usually added to the bottom layer and buttermilk to the topping.[4]. A chess pie is also similar, though unlayered and made with corn syrup.
References
- ^ VisitPA.com bumper sticker contest
- ^ The Encyclopedia of American Food & Drink (ISBN 0-86730-784-6), by John Mariani.
- ^ History notes on pie and pastry, from the website of a Morris County, New Jersey reference librarian
- ^ Montgomery Pies for Summertime Dessert, from the website of the cooperative extension service at Penn State
External links
- "Pebble-Dash" or Shoo-Fly Pie, a page from a 1915 cookbook (Mary At The Farm And Book Of Recipes Compiled During Her Visit Among The "Pennsylvania Germans") at the website of the Michigan State University Library
- Shoo-fly, don't Amish me, a March 2006 Yale Daily News article on the pie which includes a recipe
- Berk's Web, Authentic Berk's County Recipes, several recipes for shoofly pie, including both "wet-bottom" and "dry-bottom" varieties
Wikipedia content modification information:
- This page was last modified on 2 September 2008, at 00:55.
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