Cook time: 35 minutes
Yield: Makes one 9-inch pie; serves 8
This is the best shoofly pie I’ve eaten, and believe me, I’ve tried many. Some versions are dry and soft; others are quite gooey and moist. This one falls somewhere in between, and is thick and unabashedly pleasing. Shoofly is authentic American pie that comes to us from the Pennsylvania Amish and Mennonites and the Pennsylvania Dutch; we should be grateful to them forever.
Surprisingly, shoofly pie is not as popular in other Amish and Mennonite communities. It is found in Ohio; but in Indiana, if you ask for a piece of shoofly pie in a restaurant, the Amish girl who serves it will rather disparagingly tell you it’s made only for the tourists - a thousand pities.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.