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1
Combine the flour, brown sugar, butter and salt in a small bowl, and mix with your fingertips until it resembles coarse crumbs.
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2
Set aside.
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3
Dissolve the baking soda in 1/4 cup of hot water in a mixing bowl.
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4
Add the egg, cane syrup, vanilla extract, and remaining 1/2 cup hot water.
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5
Whisk until smooth.
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6
Fold in half of the reserved crumb mixture, and set aside.
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7
Preheat the oven to 450 degrees F.
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8
Pour the cane syrup filling into the pie shell, and sprinkle the remaining crumb mixture evenly over the top.
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9
Bake for 10 minutes, then reduce the heat to 375 degrees F and bake for 25 minutes longer.
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10
Remove the pie from the oven and let cool for at least 30 minutes.
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11
To serve, cut into thin slices and serve with vanilla ice cream on top.
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12
Into a large bowl sift the flour and salt.
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13
Add the butter pieces and shortening and work them into the flour by hand until the dough starts to come together and form small pea shapes.
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14
Work the ice water into the dough 1 tablespoon at a time with your fingers until it just comes together, being careful not to over mix.
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15
Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes before rolling out.
