Shoofly Pie

1. 1

   Roll out the dough on a lightly floured work surface to 1/8 inch thick.

2. 2

   Fit the dough into a 9-inch pie plate.

3. 3

   Trim the edges to leave a 1-inch overhang; fold the edges under, and crimp with your fingers.

4. 4

   Freeze the pie shell 30 minutes or overnight.

5. 5

   Preheat the oven to 325F.

6. 6

   Whisk together the flour, brown sugar, cinnamon, nutmeg, and 1/4 teaspoon salt in a medium bowl.

7. 7

   Add the butter, and work the mixture through your fingers until it forms fine crumbs; set the crumb topping aside.

8. 8

   Stir together the boiling water, molasses, and corn syrup in a medium bowl.

9. 9

   Whisk in the baking soda, egg, and a pinch of salt.

10. 10

    Pour the molasses mixture into the prepared pie shell.

11. 11

    Scatter the crumb topping over the filling.

12. 12

    Place the pie on a rimmed baking sheet.

13. 13

    Bake until the filling is set and the topping is deep golden brown, about 50 minutes.

14. 14

    Let cool on a wire rack 30 minutes.

No additional tips available.