• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to footer
The Runaway Spoon

The Runaway Spoon

Creative recipes with a Southern slant

  • Home
  • The Runaway Spoon Store
  • Contact Us

Cane Syrup Pie

October 14, 2018 by The Runaway Spoon Leave a Comment

In the pantheon of Southern sweeteners, cane syrup ranks high for me. There is this earthy caramel note I adore. Cane syrup is made from a sugar cane breed, ribbon cane, that grows in the South. There are now farmers creating fantastic cane syrups using traditional methods that are well worth seeking out, and the more widely available Steen’s cane syrup is deep and delicious. I am particularly fond of Poirier’s and stock up when each batch is released, but I also find amazing cane syrup at those little country stores and farm markets that sell chow-chow and watermelon rind pickles and all sorts of Southern delicacies. Cane syrup is not tooth-achingly sweet, but has a pure, clean finish that marries beautifully in this simple pie. A hint of lemon is the perfect foil.

The beautiful amber color of the finished pie is perfect for fall, and I find its speckled golden surface reminiscent of beautiful autumn leaves.  I sometimes add a dollop of whipped cream, but the pie is perfect on its own. At the end of the baking process, the center of the pie puffs up like a pan of Jiffy Pop, but it settles nicely into a rich, dense, sweet treat.

Cane Syrup Pie

1 pie crust for a 9-inch pie

1 cup granulated sugar

1 Tablespoon flour

½ teaspoon kosher salt

¾ cup cane syrup

4 large eggs

2 Tablespoons butter, melted and cooled

1 teaspoon lemon zest

1 Tablespoon lemon juice

2 Tablespoons buttermilk

 

Preheat the oven to 350°.

Fit the pastry into a 9-inch pie plate. Line the crust with parchment paper and fill with ceramic pie weights or dried beans. Bake the crust for 15 minutes. Remove from the oven and leave to cool.

Whisk the sugar, flour and salt together in a large bowl, then beat in the cane syrup. Beat in the eggs one at a time, beating well after each addition, then beat in the melted butter, lemon zest, lemon juice and buttermilk until well blended. Pour into the pie crust, then bake the pie for 50 – 60 minutes until puffed in the center and set. This pie will really puff up!

Cool completely before serving. The pie can be covered and refrigerated, but is best served at room temperature.

Serves 6 – 8

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Related

Filed Under: Southern Specialties, Sweets Tagged With: cane syrup, pie, Southern specialties

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

More from The Runaway Spoon

  • Fruit and Vegetables
  • Vegetables
  • Fruit
  • Farmers Market
  • Snacks And Starters
  • Southern Specialties
  • Breakfast And Brunch
  • Sweets
  • Meat Poultry Seafood
  • Holiday Cooking

More to See

Homity Pie (Potato, Leek and Cheddar Pie)

January 29, 2023 By TheRunawaySpoon

Slow Cooker Cacio e Pepe Dinner Rolls

January 22, 2023 By TheRunawaySpoon

Footer

I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Search

Follow Us

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Menu

  • Home
  • The Runaway Spoon Store
  • Contact Us

Copyright © 2023 The Runaway Spoon