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Receta Steen's Cane Syrup Shoofly Pie
by Global Cookbook

Steen's Cane Syrup Shoofly Pie
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Ingredientes

  •     Sweet Pie Crust (listed below)
  •     (prepared for a 10" pie)
  • 1 c. bleached all-purpose flour
  • 3/4 c. light brown sugar
  • 2 Tbsp. unsalted butter
  • 1 pch salt
  • 1 tsp baking soda
  • 3/4 c. warm water
  • 1 lrg egg
  • 1 c. Steen's cane syrup
  • 1/2 tsp vanilla extract
  • 1 quart vanilla ice cream as accompaniment
  •     (or possibly 2 c. sweetened, freshly-whipped cream)
  • 8 ounce flour
  •     (abt 1 1/2 c. plus 2 tbspns)
  • 1/2 tsp salt
  • 4 ounce cool butter - (1 stick) cut 1/2" pcs
  • 2 Tbsp. solid vegetable shortening
  • 3 Tbsp. ice water

Direcciones

  1. Combine the flour, brown sugar, butter and salt in a small bowl, and mix with your fingertips till it resembles coarse crumbs. Set aside.
  2. Dissolve the baking soda in 1/4 c. of warm water in a mixing bowl. Add in the egg, cane syrup, vanilla extract, and remaining 1/2 c. warm water. Whisk till smooth. Mix in half of the reserved crumb mix, and set aside.
  3. Preheat the oven to 450 degrees.
  4. Pour the cane syrup filling into the pie shell, and sprinkle the remaining crumb mix proportionately over the top. Bake for 10 min, then reduce the heat to 375 degrees and bake for 25 min longer.
  5. Remove the pie from the oven and let cold for at least 30 min. To serve, cut into thin slices and serve with vanilla ice cream on top.
  6. Sweet Pie Crust: Into a large bowl sift the flour and salt. Add in the butter pcs and shortening and work them into the flour by hand till the dough starts to come together and form small pea shapes. Work the ice water into the dough 1 Tbsp. at a time with your fingers till it just comes together, being careful not to over mix. Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 min before rolling out.
  7. This recipe yields 8 to 10 servings.