This shoofly pie has all the flavors of sweet cane syrup mixed with a buttery streusel in a flakey pastry crust. The rich, spicy, sweet filling just melts in your mouth bite after bite.
Ingredients:
For the Crumbs:
1 ½ cups all purpose flour
¼ teaspoons grated nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 teaspoon cinnamon
¼ teaspoon kosher salt
1 cup light brown sugar, packed
¼ cup butter, cubed and cold
For the Filling:
½ teaspoon baking soda
¾ cup boiling water
½ cup sugar cane syrup
1 large egg yolk, well beaten
Pie crust
Instructions
Preheat oven to 400°F and line a pie dish with the single crust pastry. Or you can use store bought.
Combine all the ingredients for the crumbs in a bowl and cut the butter into the flour mixture with a pastry blender or fork until it resembles coarse crumbs. You can also use a food processor.
In a small bowl dissolve the baking soda into the boiling water then mix in the cane syrup and then the egg, whisking to combine completely.
Layer the filling and crumbs in alternating layers ending with the crumbs. I did three layers.
Bake pie in preheated oven for 10 minutes and then reduce the temperature to 350°F and continue baking about 20 minutes or until the filling feels like jello when pressed. It should be firm but still have some give. Just remember it will get harder as it cools!
Cool at room temperature. Serve with whipped cream or ice-cream!