Serious Eats: Recipes
The following recipe is from the July 15 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
I grew up just outside of Philadelphia, and that meant many educational school field trips to Lancaster County, or Pennsylvania Dutch Country, as it's known. These trips involved interminably long bus rides out to a place that didn't really hold too much appeal for me. When I was younger I thought that farms and rural areas were, well, kind of boring. Sure, the guys driving the horses and buggies were novel, but aside from that I could really take it or leave it.
But one thing about these trips that did fascinate me was shoofly pie. The name alone sent my young mind into fits of speculation. Why would anyone name a dessert after shoes (I don't think that I realized how it was spelled), or, for that matter, flies? Were there real flies in shoofly pie? The filling looked pretty murky and brown, anything could be in there.
Now that I am a bit older, I've grown very found of farms and rural areas and I would absolutely love to take a trip out to Pennsylvania Dutch Country. I've even had a slice or two of shoofly pie and I can assure you that no version included shoes or flies.
This version of shoofly pie adapted from Mrs. Rowe's Little Book of Southern Pies by Mollie Cox Bryan is a cupboard pie. Cupboard pies are made with less perishable ingredients and aren't traditionally refrigerated. Many of the pies that fall under the category of cupboard pies, such as chess pie and raisin pie, are from recipes that were being made before everyone had the luxury of a refrigerator in their kitchen. Refrigerate if you like, but this pie will be just fine in your cupboard for a few days, if it lasts that long.