Pennsylvania Dutch Shoofly Pie – Time to bake a traditional Pennsylvania Dutch Shoofly Pie! In a hurry? Pin the recipe for later.
I read the Food Section of the Washington Post® religiously and have for years.
I always look forward to Wednesdays and the yummy surprises found in the Food Section of the paper.
Some of my recipe clippings from the Washington Post® date back decades. Clippings tend to be easier to collect than the entire section but it is now so much easier to look up the favorites in the paper’s “recipe finder” database where you can search for recipes by ingredient or name.
I’ll admit it… reading the Food section over morning coffee is sure to alter my menus for the rest of the week.
An entire category of this personal cookbook is dedicated to traditional foods and dishes from central PA as well as multiple anecdotes related to my introduction to Pennsylvania Dutch and Amish food preparation.
Big Valley Amish Cook-Book: a Cookbook From KishacoquillasI am not sure how long it will take me to acquire the taste – or even be willing to sample – certain dishes.
However, it does not mean I don’t prepare them for those family members who grew up with this type of cooking and those who have acquired a taste for certain recipes.
I’ll let you in on a little secret…
Yes, it includes me and Pennsylvania Dutch Shoofly Pie is one of them.
Hard to escape it when both your Dad and your husband hail from the same part of the state!
And today, someone special is getting a Pennsylvania Dutch Shoofly Pie for his birthday!
Tradition lives on in this family as it has since the first Pennsylvania German ancestor arrived on these shores courtesy of William Penn.
One branch of the family is , literally, chin deep in German, Dutch , Swiss and even a little French 🙂
In this Big Valley clan, Shoo-Fly Pie is not only a family favorite but a must have at the Thanksgiving table.
You might call it a coffee cake in a pie shell, but holidays would not be absolutely perfect without a Shoo-Fly Pie with a dollop of fresh whipped cream or extra creamy Cool Whip© on top!
This is a crumb pie unlike any other, one with as many recipe variations as there are cooks who prepare it. You might say molasses are an acquired taste and Shoofly pie is not likely to be found too far out from Pennsylvania Dutch country.
You have a dry version and a wet version but in our home, the best Shoo-Fly is a perfectly balanced pie – with a gooey bottom layer, a moist spongy middle that gradually becomes drier as you get closer to the top…where you should have nothing more than a thin layer of golden brown crumbs.
It’s all in how you assemble the few ingredients in our family Shoo-Fly Pie.
I use a prepared pie crust (Thank you Pillsbury!) brought to room temperature. Short on time or not ready to try the “layering effect”? You can now buy Shoofly Pie ready made mix!
It’s a Pennsylvania classic from our bake oven to yours.
There are versions of Pennsylvania Dutch Shoofly pie made with dark Karo® syrup and without any spices at all.
To our taste buds, it makes for a bland pie filling without the intense and traditional flavor of a true, Pennsylvania Dutch Shoo-Fly Pie.
1 Cook, 2 Countries & A Taste For World Cuisines: A La Mode De Chez Nous – Cuisine d’Hier Et d’Aujourd’hui! For the love of home style cooking and great food. Memories are made of this!
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