Shoofly Pie

Name: Shoofly Pie
Ingredients: Pastry for single-crust pie (9 inches); 1/2 cup packed brown sugar; 1/2 cup molasses; 1 large egg, room temperature; 1-1/2 teaspoons all-purpose flour; 1/2 teaspoon baking soda; 1 cup boiling water; 1 large egg yolk, room temperature, lightly beaten; 1-1/2 cups all-purpose flour; 3/4 cup packed brown sugar; 3/4 teaspoon baking soda; Dash salt; 6 tablespoons cold butter, cubed

13 ingredients

5 steps

Ingredients

Pastry for single-crust pie (9 inches)
1/2 cup packed brown sugar
1/2 cup molasses
1 large egg, room temperature
1-1/2 teaspoons all-purpose flour
1/2 teaspoon baking soda
1 cup boiling water
1 large egg yolk, room temperature, lightly beaten
1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 teaspoon baking soda
Dash salt
6 tablespoons cold butter, cubed

Directions

1

On a floured surface, roll dough to fit a 9-in. deep-dish pie plate. Trim and flute edge. Refrigerate at least 30 minutes.
2

Meanwhile, preheat oven to 425°. For filling, mix brown sugar, molasses, egg, flour and baking soda. Gradually stir in boiling water; cool completely.
3

Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15 minutes. Remove foil and pie weights; brush crust with egg yolk. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 350°.
4

In another bowl, whisk together first four topping ingredients. Cut in butter until crumbly. Add filling to crust; sprinkle with topping. Cover edge of pie with foil.
5

Bake until filling is set and golden brown, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.