TELFORD — A piece of Pennsylvania Dutch culinary history now has a permanent home in the Bucks County portion of Telford Borough, where officials have unveiled the state’s first “Hungry for History” marker recognizing the origins of shoofly pie.
The marker was installed at the historic farmhouse on the campus of Lutheran Community at Telford through a grant from the William G. Pomeroy Foundation. The designation marks Pennsylvania’s first entry in the foundation’s new food-focused historical marker program.
Located at 345 E. Church St., near County Line Road, the site will feature the 10-foot marker following planned renovations to the farmhouse and nearby barn as part of an ongoing capital campaign. The location will also be added to a global interactive map and national tour program highlighting historically significant food sites.
According to the marker’s inscription, shoofly pie traces its roots to 1876, when a dessert known as “Centennial Cake” was introduced during celebrations marking the 100th anniversary of the Declaration of Independence in Philadelphia.
Over time, the recipe evolved and became widely known as shoofly pie, eventually becoming a staple of Pennsylvania Dutch baking by the early 20th century.
Officials said the recognition aligns with the nation’s Semiquincentennial, celebrating 250 years since the founding of the United States, and reflects a shared mission between Lutheran Community at Telford’s parent organization, Grace Inspired Living, and the Pomeroy Foundation to preserve and share local history for future generations.
Shoofly pie remains a well-known regional favorite across Bucks and Montgomery counties, and the new marker cements its place as both a cultural and culinary symbol tied to the area’s heritage.
Pennsylvania Dutch Shoofly Pie Recipe
If the story has you craving a slice, here’s a classic wet-bottom shoofly pie recipe to try at home:
Ingredients:
1 unbaked 9-inch pie crust
1 cup molasses
1 cup boiling water
1 teaspoon baking soda
1 ½ cups flour
¾ cup brown sugar
¼ cup granulated sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup butter
Instructions:
In a bowl, dissolve baking soda in boiling water, thPreheat oven to 375°F.en stir in molasses. Set aside.
In another bowl, mix flour, brown sugar, granulated sugar, cinnamon and nutmeg.
Cut in butter until mixture becomes crumbly.
Pour molasses mixture into pie crust.
Sprinkle crumb mixture evenly over top.
Bake for 40–45 minutes, until set with a soft, gooey bottom layer.
Serve warm — or the next morning with coffee, the Pennsylvania Dutch way.