We serve this rich, creamy sauce with a number of our dessert. It is also fun as a dip for apples as we move into the fall season.
Maple Shoofly Pie
½ recipe Pâte Sucrée (see recipe here)
½ cup all purpose flour
¼ cup lightly packed brown sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp salt
½ cup unsalted butter, chilled and cut into cubes
1 cup pure maple syrup (the best quality you can find)
¼ cup mild (light) molasses
¼ cup corn syrup
½ tsp baking soda
3 large organic eggs, lightly beaten
¼ tsp salt
Prepare the Shell(s): On a lightly floured surface, roll out Pâte Sucrée to fit a 9-inch pie plate or eight 3-inch tart pans. Press into plate or pans, leaving a ¾-inch overhang. Run overhang under and crimp edges. Prick all over with a fork. Chill shell(s) for at least 30 minutes or for up to 12 hours.
Preheat oven to 325˚F, with rack placed in the bottom third.
Prepare the Crumb Topping: In a bowl, whisk together flour, brown sugar, cinnamon, nutmeg and salt. Cut in butter and work mixture with your fingers until it forms a fine, crumbly texture; set aside.
Prepare the Filling: In a bowl, combine maple syrup, molasses and corn syrup. Stir in baking soda, eggs and salt. Pour into prepared pie shell(s) 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 wire rack for at least 30 minutes or for up to 2 hours before serving.
Makes one 9-inch pie or eight 3-inch individual tarts.