Wednesday, March 11, 2009

Melba Beachy Makes the Famous Shoofly Pie

Shoofly pie has such an interesting name, it must have an equally interesting history.
It certainly does!According to The Encyclopedia of American Food & Drink, by John Mariani (p. 293) the term "Shoo Fly Pie" was not recorded in print until 1926. If you are looking for a Shoo-Fly pie recipe from the early 18th century, click here for one from "The Thirteen Colonies Cookbook," by Mary Donovan. On page 135 appears this recipe attributed to Magdelena Hoch Keim of Lobachsville, Pennsylvania. (1730--?). There are two basic variations on the traditional Amish Shoofly Pie recipe."Traditional" Shoo-fly pies are made with either a "wet bottom" (soft filling and crumb topping) or "dry bottom" (crumb topping is mixed into the filling), which is commonly served for breakfast." Click here for more interesting information from "Food Time Line."