wow, its the only word that comes to mind to describe this pie.
i have always wanted to make/try a shoofly pie so when i saw a recipe for a honey and rosemary one in the four and twenty blackbirds pie book i had to make it.
a shoofly pie is a traditional Pennsylvanian dutch pie that is usually made with molasses but this one has honey and coffee in it instead and it is amazing.
1 1/4 cups all purpose flour
1/2 tsp kosher salt
1 1/2 tsp granulated sugar
1 stick butter
1/2 cup water
2 tbsp cider vinegar
1/2 cup ice
stir the flour, salt and sugar in a large bowl, add the butter pieces and coat the flour mixture using a bench scraper or spatula.
with a pastry blender cut the butter into the flour mixture, working quickly until pea sized pieces of butter remain.
combine the water, cider vinegar and ice into a measuring cup. sprinkle 2 tbsp of water over the flour mixture, and mix, add more water until it comes together, pinch into a ball then wrap in plastic wrap and chill for 1 hour.
preheat oven to 350f
roll out and fit into 9 inch pie dish.
place in some baking paper and baking beans
bake for 20 minutes
remove paper and baking beans and brush the pastry case with some egg white then bake for a further 8 minutes
3/4 cup granulated sugar
1 tbsp rosemary leaves
1 cup all purpose flour
1/4 tsp kosher salt
1/2 tsp ground cinnamon
1/8 tsp ground cardamom
6 tbsp butter
3/4 cup honey
2 large eggs
1/2 cup whole milk
1/2 tsp kosher salt
2 tsp cider vinegar
1/2 tsp baking baking powder
1/2 cup brewed coffee
preheat the oven to 350f
in a bowl of a food processor fitted with the blade attachment combine the sugar and rosemary leaves and process until the rosemary is chopped into fine pieces add the flour, salt, cinnamon, cardamom, and butter and process to a coarse meal, refrigerate until ready to use,
in a large bowl beat together the honey and eggs then mix in the milk, salt and cider vinegar.
stir the baking soda into the warm coffee then slowly stream into honey mixture.
place prebaked pie shell onto a rimmed baking sheet then spread about 1 cup of the crumb mixture into the bottom of the shell.
pour the honey mixture over the top and sprinkle the remaining crumb mixture on top.
bake on the middle shelf of the oven for 45 to 55 minutes
rotating 180 degrees after 35 minutes, the pie is finished when the edges are set and slightly puffed up and the centre is slightly firm to the touch
let cool completely for 2 to 3 hours
will keep for 2 days in the fridge.