In her book The Best of Amish Cooking, Phyllis Pellman Good writes that shoofly pies may have been common in the past because “this hybrid cake within a pie shell” fared better than more delicate pies in the old-style bake ovens. With the advent of modern ovens, temperatures could be controlled, allowing for the development of the lighter pies that are standard today. Shoofly pies keep nicely in a pie cupboard. They also freeze well. This recipe uses 1/2 cup each of molasses and corn syrup for a sweeter flavor; you can simply use just a full cup of molasses, leaving out the corn syrup, for a stronger flavor if you like. This version also makes for a pie with a very wet bottom—the bottom of the crust disappears into the filling. If you’d like it drier, cut the water in the filling back to 3/4 cup.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.