Americans are suckers for fruit pies, but this Pennsylvania Dutch treat strips pie-making to its essential, tasty core. Crust, with molasses and crumbs. Nothing more. (Though James Beard insisted raisins were part of the mix.)Its origins are slightly gooey. Author John Mariani found a first reference in 1926, while Linda Stradley posits that it’s an update of treacle tart, which was made with refined cane syrup.
In either case, the Amish — who enjoy both “wet” (crumbs on top) and “dry” (crumbs mixed in) versions — have claimed it as their own. Some might claim the dry is really more a crusted cake than a pie. We're not going to quibble, because either way, it tastes pretty good.
Those crumbs add texture to a dense, rustic molasses taste. In Amish country, you might be told the name refers to the constant need to shoo flies away from these toothachingly sweet treats and the pools of molasses that formed atop them.
Variations abound, incorporating chocolate or Steen's cane syrup. They're good too, though the original doesn't need much updating, save for a dollop of whipped cream on top.
Shoofly pie is perfect baked-good simplicity. It’s proof that sometimes basic ingredients are all you need.
