I was not familiar with golden syrup until I started reading recipes and saw King Syrup listed as an ingredient. I read that many Pennsylvania bakers prefer using King Syrup in their Shoofly Pie because it lends a more subtle sweetness than a pie made with only molasses. I love trying new products, so I ordered a bottle to use in my Shoofly Pie!
One fun note, the name of the recipe I used is actually " Breakfast Shoo Fly Pie" - so I guess you can eat this for dessert & breakfast! : )
1 cup flour
3/4 cup brown sugar
1 heaping Tablespoon Crisco shortening
1 cup King Syrup
1 teaspoon baking soda
3/4 cup boiling water
1 egg, beaten
dough for pie crust or pre-made 9 inch crust
- preheat oven to 375 degrees
- mix flour, brown sugar and shortening into crumbs. split the crumb mixture in half. set the one half aside for crumb topping.
- pour the King Syrup in the other half of the crumb mixture
- mix the baking soda in the boiling water. when this fizzes, pour on top of the King Syrup / crumb mixture. if the soda/water doesn't fizz, the water isn't hot enough or the baking soda is bad. dump out water and try again. the pie won't rise if it doesn't fizz.
- add the beaten egg and mix with fork
- pour mixture into unbaked pie shell then top with remaining crumbs
- bake in preheated 375 degree oven for 10 minutes. DO NOT open the door, turn the temperature down to 350 degrees and bake an additional 30 - 40 minutes.
Super sweet and simple - and apparently, suitable for any time of day!