Shoofly Pie (Print Version)

# Ingredients:

→ Pie Crust

01 - 1 1/4 cups (175g) all-purpose flour
02 - 1/2 teaspoon kosher salt
03 - 1/2 teaspoon white sugar
04 - 1/2 cup (115g) cold unsalted butter, cubed
05 - 3-4 tablespoons water

→ Crumb Topping

06 - 1 1/2 cups (210g) all-purpose flour
07 - 1/2 cup (110g) packed dark brown sugar
08 - 1 teaspoon ground cinnamon
09 - 1/2 teaspoon ground nutmeg
10 - 1/4 teaspoon kosher salt
11 - 1/2 cup (115g) cold unsalted butter, cubed

→ Filling

12 - 3/4 cup (230g) molasses
13 - 3/4 cup (160g) hot water
14 - 1/2 teaspoon baking soda

# Instructions:

01 - Process flour, salt, sugar, and butter in food processor until pebbly. Add water until dough forms. Chill 1 hour.
02 - Roll dough to 12-inch disk, fit into pie pan, crimp edges. Chill 30 minutes.
03 - Mix dry ingredients, then work in butter until crumbly.
04 - Mix molasses, hot water, and baking soda. Stir in 1/3 of crumb topping.
05 - Pour filling into crust, top with remaining crumbs. Bake at 450°F for 15 minutes, then 350°F for 25 minutes.

# Notes:

01 - Let cool completely before slicing
02 - Best served with hot coffee
03 - Can use light or regular molasses

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