Shoofly Pie (MRS)

By hmp13

This version also makes for a pie with a very wet bottom – the bottom of the crust disappears into the filling. If you’d like it drier, cut the water in the filling back to ¾ cup.

Ingredients

• Crumb Topping:
• 1/2 recipe plain pie pastry or vinegar pie crust
• 1 cup flour
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/3 cup cold butter
• Liquid Bottom:
• 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, for topping (optional)
• Chocolate sauce, for drizzling (optional)

Preparation

Step 1

Preheat oven to 325. Line a 9 inch pie plate with the rolled out crust.

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.

To make the liquid bottom layer, minx the molasses and corn syrup, pour in the boiling water and stir until evenly combined. Add the egg and baking soda and mix well.

Pour the liquid bottom layer into the crust, then sprinkle the crumb mixture over the top.

Bake for about 40 minutes, until medium set and dark brown. 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. Cool on a wire rack for 1 to 2 hours before slicing. Serve warm or chilled, topped with a dollop of whipped cream or a drizzle of chocolate sauce if you like.