Emeril's Shoofly Pie
A sticky, sweet Pennsylvania Dutch-style shoofly pie with a cane syrup and brown sugar filling, layered with a buttery crumb topping, baked in two pastry shells.
SouthernVegetarianIntermediate45 minBy Northstar
Ingredients
Servings
16
- 2 cup flour
- 1 0.5 cup light brown sugar
- 0.3 tsp salt
- 0.5 stick butter
- 2 tsp baking soda
- 1 0.5 cup hot water
- 2 each eggs
- 2 cup Steen's 100% Pure Cane Syrup
- 1 tsp pure vanilla extract
- 2 each unbaked 9-inch pastry shells
Instructions
- 1
Preheat oven to 450°F. Combine flour, brown sugar, salt, and butter. Mix until coarse crumb-like texture. Divide in half.
- 2
In another bowl, whisk baking soda with 1/2 cup hot water until dissolved. Add eggs, cane syrup, vanilla, and remaining 1 cup hot water. Whisk until smooth.
- 3
Fold one half of the crumb mixture into the sugar filling.
- 4
Pour filling into prepared pie shells. Sprinkle remaining crumb mixture evenly over the filling.
- 5
Bake 10 minutes, then reduce heat to 375°F. Bake 25-30 more minutes until top is firm. Serve warm with vanilla ice cream.
Tags
southernemerilpiedessertshoofly-piecane-syrup