Shoofly Pie

• 1 disk Marthas Perfect Pate Brisee (page 647)
• 1 cup all-purpose flour, plus more for the work surface
• 1/2 cup packed light-brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• Salt
• 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
• 1 cup boiling water
• 1/2 cup unsulfured molasses
• 1/2 cup light corn syrup
• 1 teaspoon baking soda
• 1 large egg, lightly beaten

1. Roll out the dough on a lightly floured work surface to 1/8 inch thick.
2. Fit the dough into a 9-inch pie plate.
3. Trim the edges to leave a 1-inch overhang; fold the edges under, and crimp with your fingers.
4. Freeze the pie shell 30 minutes or overnight.
5. Preheat the oven to 325F.
6. Whisk together the flour, brown sugar, cinnamon, nutmeg, and 1/4 teaspoon salt in a medium bowl.
7. Add the butter, and work the mixture through your fingers until it forms fine crumbs; set the crumb topping aside.
8. Stir together the boiling water, molasses, and corn syrup in a medium bowl.
9. Whisk in the baking soda, egg, and a pinch of salt.
10. Pour the molasses mixture into the prepared pie shell.
11. Scatter the crumb topping over the filling.
12. Place the pie on a rimmed baking sheet.
13. Bake until the filling is set and the topping is deep golden brown, about 50 minutes.
14. Let cool on a wire rack 30 minutes.

brisee, flour, lightbrown sugar, ground cinnamon, nutmeg, salt, cold unsalted butter, boiling water, unsulfured molasses, light corn syrup, baking soda, egg

Taken from www.epicurious.com/recipes/food/views/shoofly-pie-392990 (may not work)