This recipe is the Southern Shoofly Pie with Sorghum from Brian Noyes's Red Truck Bakery Cookbook. It tasted extremely sweet and if you like pecan pie, this was similar but without the crunch and with a distinct taste of sorghum.
This recipe might be the easiest recipe in this cookbook. It starts out with mixing the topping, then making the pie filling. I didn't have smoked sugar but used turbinado sugar instead. The orange and lemon zest make the kitchen smell delightful while mixing as well.
The rest is even easier. Add everything to the pie crust then cover it with topping.
The pie doesn't need to cook for long in the oven, only fifteen minutes at 425 degrees Fahrenheit and then about twenty minutes at 350 degrees. When it came out, it was very golden.
This is a recipe you might be more familiar with if you are from Pennsylvania or are a frequent visitor to a Pennsylvania Dutch or Amish country store. Our friends loved the pie, though I personally wasn't the biggest fan. To try it for yourself, go to page 52 of The Red Truck Bakery Cookbook by Brian Noyes.
Red Truck Bakery Cookbook: Kentucky Bourbon Pecan Pie (with chocolate in a pretzel crust)
The Nordic Cookbook: Cardamom Cake (Kardemummakaka)
