Shoofly Pie

Ingredients

• 1 unbaked 9-inch shortcrust pastry shell
• 1 1/2 cups plain flour
• 1/2 cup packed light brown sugar
• 1/4 tsp fine salt
• 1/2 tsp ground cinnamon
• 1/4 tsp grated nutmeg
• 6 tbsp cold unsalted butter
• 3/4 cup unsulphured baking molasses
• 1/4 cup packed light brown sugar, for the filling
• 1 large egg
• 3/4 cup boiling water
• 1 tsp bicarbonate of soda

Before you cook

• Line a 9-inch pie plate with the pastry, crimp the edge, and chill it in the fridge.
• Cut the cold butter into small cubes.
• Whisk the flour, half cup of brown sugar, salt, cinnamon and nutmeg together in a bowl.
• Beat the egg lightly in a large heatproof bowl.
• Bring a kettle of water to the boil.

Steps

1. Heat the oven to 400F and put a baking tray on the middle shelf to heat with it.
2. Rub the cold butter into the flour mixture with your fingertips until it looks like coarse breadcrumbs with some pea-sized lumps.
3. Set aside 1 cup of these crumbs for the top of the pie.
4. Whisk the molasses and the quarter cup of brown sugar into the beaten egg until smooth.
5. Stir the bicarbonate of soda into the boiling water, where it will foam up.
6. Pour the foaming water into the molasses mixture and whisk it quickly; the filling will be very thin.
7. Stir the remaining crumbs into the liquid filling until just combined and slightly lumpy.
8. Take the chilled pastry shell from the fridge and pour the filling in.
9. Scatter the reserved cup of crumbs evenly over the surface without pressing them down.
10. Set the pie on the hot baking tray and bake it for 15 minutes.
11. Turn the oven down to 350F and bake the pie for a further 30 to 35 minutes.
12. Check that the crumb top is set and springs back when touched, with just a slight wobble left in the very centre.
13. Cool the pie on a wire rack for at least 2 hours so the bottom layer sets to a sticky custard.
14. Cut it into wedges and serve at room temperature.