|Shoe Fly Pie, this and other recipes below (image from http://notsohumblepie.blogspot.com)|
Today’s story in my series on molasses is rooted in the origins of Pennsylvania Dutch foodways which began in 1730s Lancaster, Pennsylvania with the arrival of the Anabaptists-Mennonites, the Amish, and Brethren, all Christian groups fleeing religious persecution in Germany and Switzerland. They traveled to the Americas on boats with food that would keep on the long voyage across the Atlantic. The food staples they brought on the boats became the basis for shoe fly pie: molasses, flour, brown sugar, molasses, salt, lard, and spices. They disembarked in North America in the fall and arrived in William Penn’s (1644-1718) Pennsylvania after the harvest season. The pie developed out of practicality; they had little to nothing else to eat until the spring. The pie has its roots in the old British Treacle Tart. More like a coffee cake with a gelatinous molasses bottom, the pie is most often today served warm with whipped cream on top and served with coffee.
Shoe fly pie recipe: http://notsohumblepie.blogspot.com/2010/06/winning-pie.html
Shoe fly pie recipe: http://makingromaroma.com/2010/05/28/shoofly-pie/
Molasses and Atlantic Foodways Series: http://www.foodasalens.com/search?q=molasses+recipes