2 c Flour
1 1/2 c Light brown sugar
1/4 ts Salt
1/2 Stick Butter
2 ts Baking soda
1 1/2 c Hot water
2 Eggs
2 c Steen’s 100 percent Pure
-Cane Syrup
1 ts Pure vanilla extract
2 Unbaked 9″ pastry shells
16 Scoops Vanilla bean ice
-cream
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.
Yields
16 servings