Shoofly pie. The name itself is intriguing, conjuring images of quaint kitchens and time-honored traditions. But for those unfamiliar, the first question is often: what exactly is shoo fly pie, and more importantly, What Is In Shoo Fly Pie that makes it so unique?
This isn’t just another dessert; it’s a cultural icon, deeply rooted in the Pennsylvania Dutch Country. You’ll find it gracing tables at farmers’ markets, adorning bakery shelves in Amish communities, and proudly served in homes across the region. Alongside fruit pies, custard pies, and the ever-popular whoopie pies, shoofly pie stands out as a true original. Chef Betty Groff even declared it the “best-known pie” from this distinctive area in her acclaimed “Pennsylvania Dutch Cookbook.”
But beyond its regional fame, what truly defines shoofly pie? Let’s delve into the layers, both literally and figuratively, to uncover the essence of this beloved treat.
Decoding Shoofly Pie: More Than Just Molasses
At its heart, shoofly pie is a molasses pie, but that description barely scratches the surface. Imagine a pie that’s a delightful textural puzzle, offering a crumbly topping, a moist, cake-like middle, and a gooey, intensely flavored molasses bottom. That’s the magic of shoofly pie.
The signature element is the cinnamon-spiced crumb topping. As the pie bakes, a portion of this crumble descends into the liquid filling, transforming into a soft, cakey layer nestled above the rich molasses. The remaining crumble stays buoyant, baking into a crisp, almost cookie-like topping. The result is a symphony of textures in every bite – sticky, soft, and crunchy all at once.
While often enjoyed as a dessert, particularly at Lancaster County smorgasbords, shoofly pie holds a special place in Pennsylvania Dutch culture as a breakfast staple. Historically, it was even considered a “dunking pie,” perfect for enjoying with a cup of morning coffee, as noted in older cookbooks like Edna Eby Heller’s 1966 “The Dutch Cookbook.”
The Essential Ingredients: Building Blocks of Shoofly Pie
So, what is in shoo fly pie that creates this multi-layered wonder? The ingredients are relatively simple, but their combination and preparation are key to achieving the authentic shoofly pie experience.
- Molasses: This is the soul of shoofly pie. True, unsulphured molasses is crucial for the characteristic deep, smoky-sweet flavor. It’s not just sweetness; molasses brings a bittersweet complexity that is essential.
- Crumb Topping: This typically consists of flour, brown sugar (often dark brown for a richer molasses flavor), shortening (or butter or lard), and cinnamon. The fat is rubbed into the dry ingredients to create a crumbly texture that becomes both the topping and the cakey middle layer.
- Pie Crust: A standard pie crust, often homemade, forms the base. It’s important to chill the crust to prevent shrinkage during baking.
- Liquid Filling: Beyond molasses, the wet bottom layer usually includes hot water (which helps to dissolve the molasses and create the right consistency), and sometimes eggs for richness and structure. Some recipes might also include a touch of corn syrup for sweetness, though traditional recipes lean heavily on molasses.
- Spices: Cinnamon is the most prominent spice in the crumble topping, adding warmth and aroma. Some recipes may include other spices like ginger or nutmeg for added depth.
:max_bytes(150000):strip_icc()/20240826-SEA-ShooflyPie-DeliStudios-02-453a948b17cc4a17a77f52dbe66cf81b.jpg)
A step-by-step visual guide to preparing shoofly pie, showcasing the process of combining ingredients for the crumb topping and molasses filling, essential components defining what is in shoo fly pie.
A Slice of History: Tracing Shoofly Pie’s Origins
The story of shoofly pie is as intriguing as its name. While the exact origins are debated, food historian William Woys Weaver, in his book “As American As Shoofly Pie,” pinpoints its emergence to the 1876 Centennial Exposition in Philadelphia. Initially called “Centennial Cake,” it was a novel dessert introduced to a wider audience.
The name “shoofly pie” came later. Popular folklore often attributes the name to the need to “shoo flies” away from the sticky-sweet pie. However, a more plausible theory connects it to the Shoofly Molasses Co., a once-popular brand. Intriguingly, the molasses company may have taken its name from “Shoofly the Boxing Mule,” a famous circus act that toured Pennsylvania in the late 1800s. The name, in a roundabout way, might still be linked to shooing flies, bringing the story full circle.
Wet Bottom vs. Dry Bottom: Exploring Shoofly Pie Variations
If you delve into shoofly pie recipes, you’ll quickly discover that not all shoofly pies are created equal. The primary distinction lies in the texture of the filling, leading to two main types: wet-bottom and dry-bottom.
- Wet-Bottom Shoofly Pie: This is arguably the more classic and beloved version. It’s characterized by a distinct, gooey layer of liquid molasses at the very bottom of the pie. This is achieved by pouring the liquid filling directly into the crust and then topping it with the crumble. As it bakes, the crumble partially sinks, creating the signature layers.
- Dry-Bottom Shoofly Pie: In contrast, dry-bottom shoofly pie has a more uniformly cake-like texture throughout. This is typically achieved by mixing some of the crumble topping directly into the molasses filling before pouring it into the crust. This results in less of a distinct gooey bottom layer.
Both versions are delicious, and preferences vary. As Ruth Redcay’s “Amish-Dutch Cookbook” (1969) demonstrates with its four shoofly pie recipes, and Heller’s “The Dutch Cookbook” with three, there’s a shoofly pie for every palate. Heller aptly summarizes it: “There is a shoo-fly pie to suit every taste,” — “Dry, moist, and in-between.”
Tips for Baking Shoofly Pie Perfection
Creating a truly exceptional shoofly pie involves more than just knowing what is in shoo fly pie; it’s about technique. Here are some key tips to elevate your shoofly pie baking:
-
Master the Crumb Topping: Rub the shortening (or butter) into the flour and brown sugar until it resembles breadcrumbs. This method, similar to making shortcrust pastry, ensures a tender, delicate crumble and prevents excessive gluten development, contributing to the cakey middle layer. Hands are often the best tool for this, allowing you to feel the texture and ensure no large chunks of fat remain. Dark brown sugar enhances the molasses flavor, but light brown sugar works too.
-
Chill Your Pie Crust: A chilled crust is crucial for preventing shrinkage during baking. Chill it for at least an hour, or even a short freeze, before filling. This relaxes the gluten and ensures a crisp, well-formed crust. Unlike some pies, blind baking is typically skipped for traditional wet-bottom shoofly pies.
-
Use True Molasses: Opt for unsulphured molasses for the authentic flavor. Avoid blackstrap molasses, which is too bitter. True molasses offers the perfect balance of smoky sweetness. If molasses is unavailable, treacle syrup can be a decent substitute, especially in regions like the UK. Corn syrup alone is not recommended as it lacks the depth of flavor and proper texture, though a small amount (replacing about 25% of the molasses) can be used if a lighter pie is desired.
-
Bake on a Rimmed Baking Sheet: Molasses filling can bubble over, so protect your oven by baking the pie on a rimmed baking sheet. This makes oven cleanup much easier!
-
Cool Completely: Resist the temptation to slice into a hot shoofly pie. The filling needs to cool and set to achieve the correct texture. Patience is key to avoiding a liquidy mess and enjoying the pie as it’s meant to be.
:max_bytes(150000):strip_icc()/20240826-SEA-ShooflyPie-DeliStudios-00-05f3b031180c48e8aa80ec7a888a64ff.jpg)
An overhead close-up of a freshly baked shoofly pie, highlighting its golden-brown crumb topping and rich, dark filling, showcasing the delicious outcome of understanding what is in shoo fly pie and baking it correctly.
Shoofly Pie: A Taste of Tradition
Shoofly pie is more than just a dessert; it’s a taste of Pennsylvania Dutch heritage. Understanding what is in shoo fly pie and how it’s made unlocks the secrets to this unique and comforting treat. From its distinctive layers to its rich molasses flavor and intriguing history, shoofly pie offers a delicious journey into American culinary tradition. Whether you prefer a wet-bottom or dry-bottom version, baking and sharing a shoofly pie is a wonderful way to connect with this regional classic.
