Shoofly Pie

Shoofly Pie

Pie Crust
1 1/4 cups all purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small cubes
4 tablespoons cold milk

Pie Crumbles
1 cup all purpose flour
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into small cubes

Pie Filling
2 large eggs
1/2 cup molasses
1/2 cup corn syrup
1 teaspoon baking soda
1 cup hot milk

To make the crust, in a large mixing bowl, stir together flour, sugar and salt; knead in butter cubes, using fingertips, until well incorporated and pea-sized lumps form. Gradually sprinkle milk into flour mixture, and stir until well combined. Gather dough into hands and form a ball; flatten into a disc. Wrap in plastic wrap and chill in freezer for 20 minutes.

Heat oven to 350 degrees F.

To make the pie crumbles, in a large mixing bowl, stir together flour, sugar, cinnamon, ginger and salt until well combined; knead in butter cubes, using fingertips, until well incorporated and pea-sized lumps form. Place bowl in refrigerator to chill.

To make the pie filling, in a large mixing bowl, whisk together eggs, molasses, corn syrup and baking soda until well combined; gradually whisk in hot milk until well combined.

On a lightly floured surface, using a floured rolling pin, roll out pie dough thinly; place into a 9-inch pie dish. Fold over pie dough edges and crimp.

Reserve 3/4 cup pie crumbles. Stir the remaining pie crumbles into molasses mixture until just combined; pour filling into pie shell. Sprinkle with remaining 3/4 cup pie crumbles. Bake pie for 45 minutes or until set and golden brown. Cool on a wire rack.

Makes 9 servings