Shoofly Pie

For the Pie Dough

• • Using a food processor, add flour, brown sugar and salt; pulse until well combined.
  • Cut butter into small cubes and add to the food processor; pulse until a crumbly mixture forms.
  • Add vodka and 2 Tbsp of water; pulse until well combined. Continue adding water 1 Tbsp at a time (and pulsing) until dough comes together in a ball.
  • Shape dough into a disc and wrap with plastic wrap; refrigerate for at least 2 hours. (Note: Dough can be made the day before and refrigerated overnight.)
  • Preheat oven to 400°F.
  • Working on a well-floured surface, roll pie dough into a 12” circle.

• Transfer pie dough into pan and gently press dough into pan; trim excess overhang so that you have ~½” of overhang on all sides. Tuck overhang under itself so that folded edge is level with the edge of pie plate.
• Use 2 fingers, crimp the edges of dough. Refrigerate dough for at least 15 minutes.

For the Crumb Topping

• Using a medium bowl, add flour, brown sugar, cinnamon, nutmeg, ginger, cloves and salt; stir until well combined.
• Using a pastry cutter (or two table knives), cut in the butter until mixture resembles a coarse cornmeal.
• Set mixture aside.

For the Filling

• In a separate bowl, combine molasses, egg yolk, boiling water and baking soda; stir until well combined. (Note: for a “dry-bottom” version of this pie, mix some of the crumb topping into the liquid mixture before pouring it into the pie pan.)
• Pour this mixture into the prepared pie pan.
• Crumble the crumb topping (from above) evenly on top of the filling.
• Bake at 400°F for 15 minutes. Reduce oven temperature to 325°F and continue baking for 20-25 more minutes, or until filling is set. (Note: If necessary, cover the pie with foil for the last 10 minutes to prevent the top from browning too quickly.)