Shoofly Pie

• portions: 8 servings
• temps actif: 25 minutes
• temps total: 6 hours 10 minutes

Ingrédients

1 pie crust, homemade or store-bought

192g all-purpose flour (6 3/4 ounces; 1 1/2 cups)

150g dark brown sugar (5 1/4 ounces; 3/4 cup)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon Diamond Crystal kosher salt; for table salt, use a pinch

50g vegetable shortening (1 3/4 ounces; 1/4 cup)

3/4 teaspoon baking soda

2/3 cup (160ml) hot water, about 115°F or 46°C

220g molasses (7 3/4 ounces; 2/3 cup)

1 large egg yolk, at room temperature

Instructions

If using homemade pie crust: On a clean, lightly floured work surface, roll pie crust into a 12-inch circle about 1/8-inch thick. Transfer to an 8-inch aluminum pie plate with pie crust. Using a pastry brush, dust off excess flour; nestle dough into corners of pan. With scissors or kitchen shears, trim dough to edge of pie plate. Press a fork into the edges of the dough to create small indents around the entire perimeter of the pie crust. Cover with plastic wrap and refrigerate until cold, at least 1 hour, or up to 24 hours.

Adjust oven rack to middle position and preheat to 400°F (205°C). Freeze prepared pie crust while you prepare topping and filling, about 15 minutes.

For the Topping: In a medium bowl, whisk flour, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt to combine. Add shortening and, using your hands, rub shortening into dry ingredients until mixture resembles coarse breadcrumbs and no large pieces of shortening remain; set aside.

For the Filling: Add baking soda to a spouted 2-cup heat-proof measuring cup. Pour hot water over baking soda and allow soda to dissolve, about 10 seconds. Add molasses and whisk vigorously until molasses dissolves and liquid is foamy and bubbly, about 30 seconds. Add egg yolk and whisk well to thoroughly combine, about 10 seconds more. (The filling will be very liquid with foam on the surface.)

Set prepared pie plate on rimmed baking sheet. Pour filling over crust. Scatter topping evenly over pie filling to cover completely. (Distribute slightly more of the mixture around the outside edge; this stops the filling from bubbling over the crust and prevents a dry, sunken spot from forming in the middle.)

Bake 15 minutes. Reduce oven temperature to 350°F (175°C) and bake until crust and topping are golden brown and the center no longer jiggles, 30 to 35 minutes more. Remove from oven and cool on a wire rack to room temperature, about 4 hours. Slice and serve.

Nutrition

• Calories: 506 kcal
• Lipides Totaux: 19 g
• Lipides Saturés: 7 g
• Lipides Insaturés: 0 g
• Cholestérol: 50 mg
• Sodium: 343 mg
• Glucides Totaux: 79 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 40 g
• Protéines: 6 g