Talk:Shoofly pie
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Comparison of Shoofly pie with Chess pie
[edit]The article says that Shoofly pie is similar to Chess pie. A comparison of the photos of the two makes me doubt it. Should this article be edited on this point? Has anybody eaten both so that they can make an informed judgement? Delicious way to do original research!Pete unseth (talk) 21:06, 2 July 2015 (UTC)
The two are not at all alike. Texture very different. The other two - Montgomery pie and the other one - don't look like wet or dry versions. I've not had those. You would come closer to origins if you looked at German or Swiss pies rather than English pies.Dawn202 (talk) 23:46, 11 October 2016 (UTC)
- @Pete unseth, I don't know if you're still interested in this question, but the sources compare these pies because neither of them require "special" ingredients (such as a particular kind of fruit). Both shoofly and chess pies (in their traditional forms) use ingredients that the home baker in the areas where they originated almost always had on hand. Chess pie would have been somewhat seasonal (eggs and cream), but shoofly could be made at any time, even if the cow had dried up and the hens had stopped laying. WhatamIdoing (talk) 00:07, 19 April 2021 (UTC)
CITEVAR & upcoming work
[edit]I have been collecting some sources to perform some work on this article, and will be aiming to take it through quality assessment processes. I am hoping to use the shortened footnote referencing style, as many of the sources are paginated (see here) if others don't have any issues. I am also in the process of putting together a page on William Woys Weaver, to hopefully justify what I imagine will a fair amount of citing of his work on this subject. Whonting (talk) 12:46, 19 June 2026 (UTC)