Lest we forget the Pennsylvania Dutch contribution to the Maryland culinary tapestry, it was high time I tackled that old classic: Shoofly Pie. This crumb-topped molasses pie most likely gained its folksy name from a brand of molasses, according to historian William Woys Weaver. He wrote about the pie in his 1993 book “Pennsylvania Dutch…
I’ve been a fan of the cheddar-apple pie combination for many years now and I often make my apple pies with a cheddar cheese crust. Somehow, I’d never considered doing the same for peach pies. I made this simple pie for a Labor Day crab feast and my family raved about it – despite the…
It may surprise you to know that one of the most popular recipes in the Old Line Plate database doesn’t contain oysters, crab, or even chicken. As I’ve spent hours poring over community cookbooks and dusty manuscripts, I started to notice a ubiquitous pie that appeared in cookbooks – often in multiple forms. As of…
I wasn’t surprised to learn that the Old Angler’s Inn doesn’t exactly date to the 19th century. Rather, the building in Potomac was built on the site of a previous Anglers’ clubhouse that had burned down in 1896. The current building, now a restaurant, dates to just after 1900. Perfectly respectable. I was surprised to…
What is it about white potato pie? Something about this odd-sounding idea really captivates people. It certainly got my attention many years ago when I was cooking my way through the Southern Heritage Pie & Pastry book. That pie started an obsession with lost ‘Maryland’ dishes. I’ve tried hundreds of Maryland recipes from the mundane…