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Emeril's Shoofly Pie
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Cup Flour
−1/2 Cup Light brown sugar
/4 Teaspoon Salt
/2 Stick Butter
Teaspoon Baking soda
−1/2 Cup Hot water
Eggs
Cup Steen's 100 percent Pure Cane Syrup
Teaspoon Pure vanilla extract
Unbaked 9" pastry shells
6 Scoops Vanilla bean ice cream
/2 Fat; 1 Other Carbohydrates
Preheat the oven to 450 degrees. In a mixing bowl, combine the flour, brown
sugar, salt and butter. Mix until the mixture resembles a coarse crumb−like
mixture. Divide the mixture in half. In another mixing bowl, whisk the
baking soda and 1/2 cup of the water together. Whisk until dissolved. Add
the eggs, cane syrup, vanilla and remaining water. Whisk until smooth. Fold
one half of the crumb mixture into the sugar filling. Pour the filling into
the prepared pie shells. Sprinkle the remaining crust evenly over the
filling. Place in the oven and bake for 10 minutes. Reduce the heat to 375
degrees and bake for 25 to 30 minutes or until the top is firm. Remove from
the oven and serve warm with ice cream. This recipe yields 16 servings.
Emeril's Shoofly Pie
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