Shoofly Pie

Into the bowl of a food processor add the flour, salt, and sugar. Pulse a couple of times to blend. Add the butter cubes and pulse 5 or 6 times, until the butter has been broken down into pea-sized pieces. Drizzle 3 tablespoons of water over the ingredients, then pulse again until the mixture starts to look like small pebbles roughly the shape of peas. When pressed with your fingers, the dough should stick together. If the mixture is too dry, add the additional 1 tablespoon of water.

Dump the dough onto a piece of plastic wrap, then form it into a round disk, about 1-inch thick. Wrap tightly with the plastic wrap and chill in the refrigerator for 1 hour or overnight.

Once the dough has chilled, remove it from the refrigerator, unwrap it, and roll it out on a floured surface to a 12-inch disk, and fit it into a pie pan. Trim the edges of the pie crust. Decoratively crimp the edges, pressing down onto the pan to make sure the crust is anchored to the pan. Place it back in the fridge for 30 minutes.

Preheat the oven to 450°F:

In a large bowl, place the flour, brown sugar, cinnamon, nutmeg, and salt. Whisk the ingredients until they are evenly distributed and uniform in color. Sprinkle the butter cubes over the dry ingredients. Using your fingers, break the butter apart and smoosh the cubes into flat, small pieces. Set aside.

In a large bowl, combine the molasses and hot water. Stir in the baking soda, then stir in about 1/3 of the crumb topping (about 3/4 cup). Pour the filling into the chilled pie crust. Then sprinkle the remaining crumb topping over the pie filling.

Place the pie in the oven and bake for 15 minutes, then reduce the heat to 350°F and bake for an additional 25 minutes .

Let the pie cool to room temperature on a wire cooling rack before slicing into it. Serve pie with a piping-hot cup of coffee. Did you love the recipe? Give us some stars and leave a comment below!