Shoo-Fly Pie Recipe

• 1/2 recipe
• 1 1/2 cups all-purpose flour (180 grams)
• 1 cup brown sugar (150 grams)
• 2 tablespoons unsalted butter, cold (30 grams)
• 1/2 cup creamy peanut butter, natural or processed, frozen (130 grams)
• 1/4 teaspoon kosher salt
• 2/3 cup molasses (220 grams)
• 1/2 teaspoon baking soda
• 2/3 cup water, boiling (150 grams)

1. Line a 9-inch pie plate, the deepest you can find, with pie crust. Place in the refrigerator or freezer while you prepare the rest of the pie.
2. Preheat oven to 350u0b0F. Place all of the ingredients for the crumb mixture in the bowl of a food processor. Pulse the mixture until fine, homogeneous crumbs form. Set aside in the refrigerator.
3. Mix the baking soda into the molasses until thoroughly distributed. Whisk in the boiling water.
4. Immediately pour molasses mixture into chilled pie shell. Distribute crumb mixture evenly over the surface of the molasses mixture, taking care not to mix the two.
5. Place the pie on a foil-lined baking tray and bake for 30 to 40 minutes until the top is lightly browned and the edges are well set (the longer you bake the pie, the less "wet" the bottom will be).

recipe, flour, brown sugar, unsalted butter, peanut butter, kosher salt, molasses, baking soda, water

Taken from www.seriouseats.com/recipes/2008/07/shoo-fly-pie-recipe.html (may not work)