Grammy’s Shoofly Pie
Ingredients
Dough for single-crust pie
For the filling:
1/2 cup packed brown sugar
1/2 cup molasses
1 large egg, room temperature
1-1/2 teaspoons all-purpose flour
1/2 teaspoon baking soda
1 cup boiling water
1 large egg yolk, room temperature, lightly beaten
For the topping:
1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 teaspoon baking soda
Dash of salt
6 tablespoons cold butter, cubed
Directions
Roll dough to fit a 9-inch pie plate. Trim and flute the edges before refrigerating for 30 minutes.
Preheat the oven to 425 degrees F. Then mix brown sugar, molasses, egg, flour, and baking soda together. Slowly stir in boiling water, allowing it to cool completely.
Line the unpricked crust with foil and fill with pie weights like dried beans or rice. Bake on the lower rack for 15 minutes. Remove the foil and weights then brush the crust with egg yolk. Bake for an additional 5 minutes. Allow the crust to cool on a rack. Reduce the oven setting to 350 degrees.
Whisk together the first four topping ingredients in a bowl. Cut in the butter until it’s crumbly. Add the filling to the crust and sprinkle the topping evenly. Cover the edge of the pie with foil before placing it in the oven.
Bake for about 45-50 minutes until the filling is set and golden brown. Cool on a rack.
