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Maple Shoofly Pie
Difficulty Level Easy
So far in my series on maple syrup recipes I have done pancakes, baked beans, a sweet potato soup, and bacon wrapped pork loin. It's time to get serious and give you a dessert recipe. Regular readers will know that I don't make a lot of desserts, but when I have an ingredient as beguiling as pure maple syrup, how can I resist?
I knew that there was no way that my husband and I could eat this whole pie, so I took it with me to our Oscar night party last week. We had lots of food at the party, so none of us had more than a sliver, and honestly, this pie is so rich you don't need more than that. It's really wonderful served just a bit warm. When I first cut into it some of the maple filling oozed out onto the plate and looked so inviting, I had to taste it right away, although I was only supposed to be photographing it before it got to the party.This is a really decadent tasting dessert, good enough for a special occasion dinner.
INGREDIENTS
| pastry for 1/2 pie | |
| Crumb Topping | |
| 1/2 cup | all purpose flour |
| 1/4 cup | lightly packed brown sugar |
| 1 tsp | salt |
| 1/2 tsp | ground cinnamon |
| 1/4 tsp | nutmeg |
| 1/2 cup | unsalted butter, chilled and cut into cubes |
| Filling | |
| 1 cup | pure maple syrup |
| 1/4 cup | mild molasses (light) |
| 1/4 cup | corn syrup |
| 3 | large organic eggs, lightly beaten |
| 1/2 tsp | baking soda |
| 1/4 tsp | salt |
PREPARATION:
- On a lightly floured surface, roll out the pastry dough to fit a 9 inch pie plate. Prick all over with a fork and chill shell for at least 30 minutes and up to 12 hours.
- Preheat oven to 325F, with rack placed in the bottom third of the oven.
- In a bowl, whisk together flour, brown sugar, salt, cinnamon and nutmeg. Cut in butter and work mixture with your fingers until it forms a fine, crumbly texture; set aside.
- In a bowl, combine maple syrup, molasses and corn syrup. Stir in eggs, baking soda and salt. Pour into prepared pie shell and sprinkle evenly with crumb topping. Place pie on a rimmed baking sheet and bake until pastry is golden and topping is crisp and golden, about 50 minutes. Let cool on a wire rack for at least 30 minutes or for up to 2 hours before serving.
From Earth to Table:Seasonal Recipes from an Organic Farm by Jeff Crumb and Bettina Schormann
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