Caroline Bologna is a senior reporter covering a variety of lifestyle topics at HuffPost. Based in New York, she is a New Orleans native and graduate of Brown University.
tables across the U.S. But there are seemingly endless local and regional pies enjoyed by Americans on Turkey Day and even year round.You might not have heard of this confection if you didn’t grow up around southeastern Pennsylvania, but that doesn’t mean you can’t appreciate the sugary treat. Below, experts break down what goes into making a delicious shoofly pie and how its name came about.
The dry bottom version is baked to more of a cake-like consistency with a denser filling that might separate more easily from the crust . To achieve this texture, you can mix the molasses filling with some of the crumb topping before pouring it into the pie crust and then sprinkle on the rest of the crumbs.
“It first appeared at the U.S. Centennial in 1876 at the Centennial Restaurant, which was the German restaurant on the fairgrounds” in Philadelphia, Weaver told HuffPost. “Centennial cake was essentially shoofly pie baked as a cake ― no crust.” Whether you give once or many more times, we appreciate your contribution to keeping our journalism free for all.. We view our mission to provide free, fair news as critically important in this crucial moment, and we can't do it without you.
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