Quote:
Originally Posted by badgoodDeb
There are shoofly pies, and then there are shoofly pies! In other words, there are about a zillion different recipes. I come from the central PA area around Lancaster, where the Pennsylvania Dutch love this pie. I haven't always cared for it, but I have a recipe now that I enjoy --- but it is so intense that you have to share the pie with 12-16 others. (This said by a gal who can polish off a third of a cherry-cranberry pie in one sitting) My shoofly recipe has blackstrap molasses in it, making it a dark bottomed and intensely flavored pie. Good stuff!
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Yeah, I was afraid the molasses would be too strong for a first timer like me, lol! I used golden syrup.
I got the recipe from somebody on ravelry who said it was her grandmother's recipe and that it always got rave reviews. I have no idea if it tastes like it's supposed to, but it's pretty good. She said her grandmother used a golden syrup called Turkey Syrup, but all I was able to find was Golden Eagle syrup.