2 c Flour
1 1/2 c Light brown sugar
1/4 ts Salt
1/2 Stick of butter
2 ts Baking soda
1 1/2 c Hot water
2 ea Eggs
2 c Steen’s Cane Syrup
1 ts Pure vanilla extract
2 ea Unbaked 9″ pie shells
16 Scoops vanilla ice cream
Preheat the oven to 450 degrees F. In a mixing bowl, combine the
flour, 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 heat to 375 degrees
F and bake for 25 to 30 minutes or until the top is firm. Remove from
oven and serve warm with ice cream.
Yields
2 Pies