Shoofly Pie

Directions

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.