Shoofly Pie
Recipe information
Yield
Makes one 9-inch pie
Ingredients
Preparation
Step 1
Roll out the dough on a lightly floured work surface to 1/8 inch thick. Fit the dough into a 9-inch pie plate. Trim the edges to leave a 1-inch overhang; fold the edges under, and crimp with your fingers. Freeze the pie shell 30 minutes or overnight.
Step 2
Preheat the oven to 325°F. Whisk together the flour, brown sugar, cinnamon, nutmeg, and 1/4 teaspoon salt in a medium bowl. Add the butter, and work the mixture through your fingers until it forms fine crumbs; set the crumb topping aside.
Step 3
Stir together the boiling water, molasses, and corn syrup in a medium bowl. Whisk in the baking soda, egg, and a pinch of salt. Pour the molasses mixture into the prepared pie shell. Scatter the crumb topping over the filling. Place the pie on a rimmed baking sheet. Bake until the filling is set and the topping is deep golden brown, about 50 minutes. Let cool on a wire rack 30 minutes.
