Shoofly Pie

Shoofly Pie

Pastry for 9-inch crust

1 ¼ cups all-purpose flour

½ cup sugar

½ cup unsalted butter

1 teaspoon ground cinnamon

½ teaspoon grated nutmeg

¼ teaspoon sea salt

½ teaspoon baking soda

¾ cup warm water

¾ cup unsulfured molasses

Preheat the oven to 425 degrees. Line a 9-inch pie dish with pastry and set side. Using a pastry cutter or food processor, work the flour, sugar and butter to a  oose crumb, then add cinnamon, nutmeg and salt. In a separate bowl, dissolve the baking soda in the warm water and combine with the molasses. Pour the liquid into the unbaked pie shell, and then fill with the crumb mixture.

Be certain the crumbs are spread evenly along the sides; this will help prevent overflow during baking. Bake the pie in the middle of the oven for 15 minutes, then reduce the temperature to 350 degrees and bake 35 to 40 minutes or until the center of the pie is firm and cake-like.

Serve hot from the oven or Serve at room temperature.