Shoofly Pie

• 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
• 1 cup all-purpose flour
• 1/2 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/3 cup cold unsalted butter
• 1/2 cup light molasses
• 1/2 cup dark corn syrup
• 1 cup boiling water
• 1 egg, beaten
• 1 teaspoon baking soda
• Sweetened Whipped Cream (page 26), for topping (optional)
• Chocolate Sauce (page 28), for drizzling (optional)

1. Preheat the oven to 325F.
2. Line a 9-inch pie plate with the rolled-out crust.
3. To make the crumb topping, combine the flour, sugar, cinnamon, nutmeg, and butter and mix with a pastry blender or food processor until thoroughly combined and the mixture resembles fine crumbs.
4. To make the liquid bottom layer, mix the molasses and corn syrup, pour in the boiling water, and stir until evenly combined.
5. Add the egg and baking soda and mix well.
6. Pour the liquid bottom layer into the crust, then sprinkle the crumb mixture over the top.
7. Bake for about 40 minutes, until medium set and dark brown.
8. The filling should wobble very slightly in the center when the pan is jiggled, but a knife inserted in the center should come out clean.
9. Cool on a wire rack for 1 to 2 hours before slicing.
10. Serve warm or chilled, topped with a dollop of whipped cream or a drizzle of chocolate sauce if you like.

pie pastry, flour, light brown sugar, ground cinnamon, ground nutmeg, cold unsalted butter, light molasses, corn syrup, boiling water, egg, baking soda, cream, chocolate sauce

Taken from www.epicurious.com/recipes/food/views/shoofly-pie-390112 (may not work)