Page 80 - United States of Pie

flavor. This shoofly pie is not too sweet, and it makes a good
breakfast pie served with a dollop of plain or vanilla yogurt.

½ recipe Standard Pie Dough or Whole Wheat Pie Dough

For the crumb topping
1 cup all-purpose flour

½ cup dark brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 /8 teaspoon ground nutmeg, preferably freshly grated
Pinch of kosher salt
5 tablespoons unsalted butter, chilled, chopped into ½-inch

cubes

For the molasses filling
½ cup unsulfured molasses
2 large eggs
½ cup boiling water
½ teaspoon baking soda

Preheat the oven to 375°F.
On a well-floured surface, roll out the dough until it is about /8-inch
1
thick and will fit a 9-inch pie plate. Gently pick up the dough, center it
over the pie plate, and ease it into the plate. Trim the edges of the
dough to leave a 1-inch overhang. Fold the edges under, and then
decoratively crimp the perimeter. Return the pie shell to the
refrigerator to chill until the filling is ready.
Make the crumb topping: In a medium-size bowl, combine the
flour, brown sugar, cinnamon, ginger, nutmeg, and salt, and mix

thoroughly. Add the butter, and work it into the dry ingredients with
your hands, creating a rough mixture. Continue working the butter
into the dry ingredients until the topping resembles large, coarse
crumbs.
Remove the pie shell from the refrigerator. Sprinkle about half of

the crumb mixture into the pie shell, and shake the pie plate gently to
distribute it evenly. Set aside.