Crown Maple Shoo Fly Pie (Recipe)

The following are instructions for Crown Maple’s Shoo Fly Pie.

How to make the crust:


• 1½ heaping cup all purpose flour
• 12 Tbsp (1½ sticks) unsalted butter, sliced into Tbsp-sized pieces
• 2½ Tbsp cold water
• ¾ tsp Kosher salt
• 2 lbs dried beans (to blind bake the crust)

1. In a mixer or food processor, mix flour and cold butter until butter lumps have reduced to peanut size
2. In a separate bowl, dissolve salt in water. Pour the salt water into the flour/butter mixture and mix until the flour is almost incorporated (so when you squeeze the dough with your hand, it holds its shape)
3. Cover the dough in a bowl and rest in the refrigerator for 30 minutes
4. Preheat oven to 425°F. Once ready, roll out the dough so it’s 1/8-inch thick (and about 2 inches wider than your pie dish)
5. Place the dough into a 9-inch pie dish and press the edges. Trim excess dough from the sides of the dish with a butter or paring knife
6. Place a sheet of parchment paper (similar size to your pie dish) over the crust; push into the edges, and place dried beans on top
7. Bake for about 10 minutes or until bottom of crust begins to turn light golden brown
8. Let cool to room temperature; remove beans and parchment from the crust

How to make the crumbs:


• ¾ cup all purpose flour

• â…ž cup Crown Maple sugar, unpacked
• 1½ Tbsp Crown Maple Dark Amber syrup
• 2½ unsalted butter, sliced into Tbsp-sized pieces
• ¼ tsp Kosher salt

1. In a mixer or food processor, combine Crown Maple Sugar, Crown Maple Syrup, and Kosher salt; mix until syrup is completely incorporated
2. Mix in flour until combined and add butter
3. Mix until butter mixture looks mealy
4. Separate a little less than one-third of the mixture to top the pie before baking

How to make the filling:


• ¾ cup boiling water
• ¾ tsp baking soda
• ½ cup Crown Maple Dark Amber syrup
• 2 Tbsp molasses
• 1¼ Tbsp whole egg, beaten
• 

1 cup Crown Maple whipped cream
 (instructions below)
• 
¼ cup Crown Maple sugar

1. 
Preheat over to 350°F
2. Pour the boiling water over the baking soda to dissolve. Add molasses and Crown Maple Dark Amber syrup
3. Whisk in egg (you can reserve the extra egg to wash the crust rim) and two-thirds of the crumb mixture until combined
4. Pour filling into par-baked crust. Sprinkle the remaining crumbs (almost one-third) evenly over the top of the pie
5. Bake for 30-40 minutes or until filling beings to rise and small cracks start to form
6. Let cool completely. Slice and serve with a dollop of Crown Maple whipped cream (instructions below)

How to make the maple cream:


1. Place Crown Maple sugar and whipping cream in a mixer
2. Whip until stiff peaks form