Recipe

Shoofly Pie

Ingredients

Combine the flour, brown sugar, butter, and salt in a small bowl. Rub between your fingertips and thumbs until the mixture resembles coarse crumbs. Pour half of the mixture into a small bowl, and set aside for the topping.
Dissolve the baking soda in 1/4 cup of the hot water in a medium bowl. Add the molasses, egg, vanilla, and the remaining 1/2 cup hot water and whisk until smooth. Fold in the reserved crumb mixture (not the topping portion). Set aside.
Preheat the oven to 450?F.
Roll out the dough on a lightly floured work surface into a 12-inch round about 1/8 inch thick. Transfer the dough to a 10-inch pie pan. Trim off any overhanging dough to make a 1/2-inch-wide overhang. Flute the edges of the dough with your fingertips. Pour the molasses filling into the pie shell. Sprinkle with the reserved crumb topping.
Bake for 10 minutes. Reduce the heat to 375?F and continue baking until the filling is set, about 25 minutes. Cool on a wire rack for at least 30 minutes.
Serve warm or cooled to room temperature, with a scoop of ice cream or dollop of whipped cream.