Shoofly Pie

• Vegetarian

• Produce

  • 1/4 tsp Ginger, ground

• Refrigerated

  • 1 Egg yolk, large

• Condiments

  • 1/2 cup Unsulfured molasses

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar, light packed
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1/4 tsp Kosher salt
  • 1/4 tsp Nutmeg, grated

• Bread & Baked Goods

  • 1 Single pie crust

• Dairy

  • 1/4 cup Butter

• Liquids

  • 3/4 cup Water

Found on americanheritagecooking.com

Description

Ingredients

• For the Crumbs:
• 1 ½ cups all purpose flour
• ¼ teaspoons grated nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 t cinnamon
• ¼ teaspoon kosher salt
• 1 cup light brown sugar, packed
• ¼ cup butter, cubed and cold
• ½ t baking soda
• ¾ cup boiling water
• ½ cup unsulfured molasses
• 1 large egg yolk, well beaten
• Single Pie Crust

Directions

• Preheat oven to 400°F and line a pie dish with the single crust pastry. Or you can use store bought, but isn’t there something lovely about rolling out the dough yourself? Therapeutic even? No?
• Combine all the ingredients for the crumbs in a bowl and cut the butter into the flour mixture with a pastry blender or fork until it resembles coarse crumbs. You can also use a food processor but it hardly seems worth the cleanup effort.
• In a small bowl dissolve the baking soda into the boiling water then mix in the molasses and then the egg, whisking to combine completely.
• Layer the molasses filling and crumbs in alternating layers ending with the crumbs. I did three layers.
• Bake pie in preheated oven for 10 minutes and then reduce the temperature to 350°F and continue baking about 20 minutes or until the filling feels like jello when pressed. It should be firm but still have some give. Just remember it will get harder as it cools!
• Cool at room temperature. Serve with whipped cream or vanilla ice cream.