Shoofly Pie

Directions

1. 1
   Roll out refrigerated prepared pastry, fit into 9-inch pie pan; sculpt edges into an upstanding ridge; place in freezer for 15 minutes.
2. 2
   Preheat oven to 425.
3. 3
   In a bowl, combine flour, 1/2 cup brown sugar, salt, and cinnamon; add butter and rub or cut into the dry ingredients with you fingers or a pastry blender, mixing until the mixture resembles fine meal that forms small clumps when you pinch it together; set aside.
4. 4
   In another bowl, combine the remaining 1/2 cup brown sugar and molasses; add in boiling water and stir to dissolve sugar.
5. 5
   Whisk in the baking soda, vanilla, and egg.
6. 6
   Pour the mixture into the chilled pie shell.
7. 7
   Scatter the crumbs evenly over the filling; do not tamp them down.
8. 8
   Place the pie on the center oven rack and bake for 10 minutes; decrease the oven temperature to 350 and rotate pie 180; continue to bake until filling is set, about 25 minutes (cover crust edges with foil if start to overbrown).
9. 9
   When done, the filling should wobble as a whole, and the center should not be soupy.
10. 10
    Transfer pie to a wire rack and let cool thoroughly before serving.