7 Pennsylvania Foods Outsiders Totally Mess Up Saying (Or Don’t Get At All)
Growing up in Pennsylvania, I never fully realized just how unique our local foods were until I finally moved away for college. At home, dishes like shoofly pie, pierogies, and scrapple were as ordinary as morning coffee.
But once I started sharing these names with friends from other states, I quickly learned they weren’t quite as universal as I thought. I still laugh remembering the look on my California roommate’s face when I casually mentioned grabbing scrapple for breakfast—pure disbelief.
That’s when it really hit me: Pennsylvania’s food vocabulary is practically its own dialect, filled with Dutch Country specialties, Philly classics, and quirky favorites that leave outsiders confused, amused, or completely baffled.
1. Shoofly Pie: Not For Swatting Insects
The first time my cousin from Texas tried pronouncing “shoofly pie,” he called it “shoe-fly” pie like it was footwear taking flight! This molasses-based dessert with its crumbly topping has nothing to do with shoes or insects.
Pennsylvania Dutch bakers created this sweet treat generations ago, using ingredients available during winter months when fresh fruit wasn’t an option. The thick, gooey filling resembles the consistency of pecan pie without the nuts.
Most outsiders expect something light and fruity, then get shocked by the rich, almost coffee-like intensity. And nobody seems to agree on whether it should be eaten for breakfast or dessert – though true Pennsylvanians know it’s perfectly acceptable for both!
2. Tomato Pie: Pizza’s Saucier, Cheese-Less Cousin
“Where’s the cheese?” visitors always ask when I serve tomato pie. Their puzzled expressions are priceless! Unlike its Italian cousin, our Philadelphia-style tomato pie is thick, rectangular, and deliberately cheese-deprived.
Bakeries throughout the city serve this room-temperature delight featuring a focaccia-like crust smothered in thick, slightly sweet tomato sauce. Some versions get a light dusting of grated Romano, but never the blanket of mozzarella outsiders expect.
My grandmother would bring one to every family gathering, wrapped in white bakery paper and string. The name throws everyone off – it’s not a dessert pie with tomatoes, nor a traditional pizza, but something wonderfully, uniquely Pennsylvanian that defies categorization.
3. Crabfries: No Crustaceans Were Harmed
Out-of-towners always scan Chickie’s & Pete’s famous Crabfries looking for actual crab meat. Their disappointment turns to confusion when they discover these crinkle-cut treasures contain zero crab!
Created in the sports bars of Philadelphia, these seasoned french fries get their name from the crab-boil-style seasoning that coats every delicious inch. The secret blend of spices mimics Old Bay but with a proprietary twist that keeps locals coming back.
The creamy white cheese sauce for dipping seals the deal. I once watched my Seattle friend try to send them back, insisting there must be a mistake since he couldn’t find any crab. The waitress just laughed and said, “You’re definitely not from around here, hon!”
4. Tastykakes: Krimpets, Kandy Kakes, and Konsternation
My college care packages always included Tastykakes, causing my dormmates to marvel at these mysterious snack cakes with the funny spelling. “Tasty-kakes? Tasty-kaaks?” they’d attempt, never quite nailing it.
Philadelphia’s beloved snack brand has been around since 1914, but venture beyond the Mid-Atlantic and you’ll find blank stares. Butterscotch Krimpets, Kandy Kakes, and Koffee Kakes aren’t just oddly spelled – they’re practically Pennsylvania currency!
The confusion deepens with regional names like “Dreamies” (chocolate cupcakes) and “Juniors” (mini pies). I once traded a package of Kandy Kakes for a week’s worth of math homework. Best deal ever – my roommate had never tasted that perfect combination of chocolate-covered peanut butter and sponge cake.
5. Scrapple: The Breakfast Mystery Meat
Nothing sends non-Pennsylvanians running faster than an honest explanation of scrapple. This breakfast staple – a loaf made from pork scraps, cornmeal, flour, and spices – bewilders the uninitiated who can’t get past the name or appearance.
When sliced and fried to crispy perfection, scrapple develops a golden crust while staying soft inside. My grandfather taught me to drizzle it with maple syrup, creating that perfect sweet-savory balance that makes breakfast magical.
The pronunciation isn’t the problem here – it’s convincing outsiders to try it at all! My Boston friend turned green when I explained what went into it, then sheepishly asked for seconds after one reluctant bite. Victory never tasted so good!
6. Funnel Cake: The Fair Food Phenomenon
“Is it a cake baked in a funnel?” asked my confused California friend at her first Pennsylvania fair. The swirly, fried dough creation dusted with powdered sugar seems straightforward enough, but outsiders struggle with both the concept and execution.
Pennsylvania Dutch immigrants brought us this carnival staple, made by pouring batter through a funnel into hot oil, creating a nest of crispy, tangled goodness. The proper eating technique involves breaking off pieces rather than cutting it – something non-natives never seem to grasp.
Regional differences add to the confusion. Some areas call them “funnel fries” or “elephant ears.” Whatever the name, the powdered sugar mustache is universal. My family’s annual pilgrimage to the Kutztown Folk Festival always ended with funnel cakes and sticky fingers.
7. Water Ice: Definitely Not Just Frozen H2O
“You mean Italian ice?” outsiders always correct me, but they’re missing the Philly nuance. Water ice (pronounced “wooder ice” if you’re a true Philadelphian) is our smoother, creamier cousin to Italian ice that causes endless pronunciation debates.
This refreshing treat comes in flavors from classic lemon to exotic mango, with a texture somewhere between sorbet and slush. Unlike Italian ice, authentic water ice should never be chunky or grainy.
Summer evenings in my neighborhood meant lining up at the corner stand, watching the server scoop the colorful treat into paper cups. My New York relatives still tease me for my passionate defense of water ice versus Italian ice. They just don’t understand that in Pennsylvania, we take our frozen desserts very seriously!