Mrs. Whitmeyer'S Shoofly Pie

• 1 (9 inch) pie crusts
• 1 cup flour
• 3/4 cup light brown sugar, packed
• 2 -3 tablespoons salted butter, at a cool room temperature
• 1/2 cup molasses
• 1/2 cup corn syrup (originally molasses and corn syrup together was 1 cup Ole Barrel Syrup, available in PA Dutch area)
• 1 large egg, beaten
• 1 cup very hot water
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda

1. Preheat the oven to 450 degrees. Line a 9-inch glass or ceramic pie plate with the unbaked pie dough/shell.
2. Use two forks or your clean fingers to combine the flour, brown sugar and butter in a mixing bowl, forming a crumbly mix. Reserve 1/2 cup of this mixture in a separate small bowl.
3. Whisk together the molasses and syrup, egg, 3/4 cup of the hot water and the vanilla extract in a medium bowl until well blended, then add to the crumbly mix in the mixing bowl.
4. Stir the baking soda into the remaining 1/4 cup of hot water until it has dissolved, then quickly stir that mixture into the bowl to form a rich filling. Pour into the pie shell.
5. Scatter the reserved crumbly mix evenly over the surface. Bake for 5 minutes, then reduce the temperature to 375 degrees. Bake for 40 minutes or until the pie is just set.
6. Cool almost completely before serving.

flour, light brown sugar, butter, molasses, corn syrup, egg, very hot water, vanilla, baking soda

Taken from www.food.com/recipe/mrs-whitmeyers-shoofly-pie-516004 (may not work)