Cultured Palate: Dishes from the American Northeast

13. Shoofly Pie

Made with molasses, shoofly pie can be eaten for both breakfast and dessert – in fact, the Pennsylvania Dutch have been doing this for centuries. It’s common to find two varieties of shoofly pie, wet bottom or dry bottom, which is a way of differentiating between pies that have been baked longer for a more cake-y consistency or taken out of the oven earlier for a much more gooey, custardy pie.

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