Shoo-Fly Pie

Ingredients

• 1 Pie Crust
• Crumbs:

• 5 1/2 ounces all-purpose flour
• 4 ounces dark brown sugar
• 2 tablespoons cold, unsalted butter
• 1/4 teaspoon kosher salt

• Filling:

• 3/4 cup boiling water
• 3/4 teaspoon baking soda
• 8 ounces molasses, by weight
• 1 whole egg, beaten
• 1 teaspoon vanilla extract

Preparation

1. For the crust:
   1. Preheat oven to 425 degrees F.
   2. Poke holes around sides and into the bottom of the dough.
   3. Place a large piece of parchment paper on top of dough and fill with dry beans.
   4. Press beans into edges of dough, set on a baking sheet, and bake in the oven for 10 minutes.
   5. Remove parchment and beans and continue baking until light golden in color, approximately 7 minutes longer.
   6. Remove from oven and place on cooling rack.
   7. Make sure pie crusts are completely cooled while preparing the filling.
   8. Reduce oven temperature to 350 degrees F.
2. For the crumbs:
   1. Place the flour, brown sugar, butter and salt into the bowl of a food processor and process until it forms crumbs.
   2. Reserve 1/4 cup and set both aside.
3. For the filling:
   1. Place the baking soda in a medium mixing bowl and pour the boiling water over it.
   2. Add the molasses, egg, and vanilla; whisk to combine.
   3. Add the larger amount of crumbs to the molasses mixture and whisk just to combine.
   4. Pour this mixture into the prepared crust.
   5. Sprinkle the remaining 1/4 cup of crumb mixture evenly over the top of the filling.
   6. Place pie on the middle rack of the oven and bake for 40 to 45 minutes or until the filling puffs, begins to look dry and starts to crack slightly.
   7. Remove from the oven, transfer to a rack, and cool completely before cutting.

From Food Network