Maple Shoofly Pie

1. Stage

In a food processor, pulse flour with the salt. Add butter and pulse until it is the size of small peas. Add ice water and pulse until pastry is moistened. Turn pastry out onto a floured work surface and knead 2 or 3 times, just until dough comes together. Pat pastry into a disk, wrap in plastic and refrigerate until firm, about 30 minutes.

2. Stage

Preheat oven to 425 degrees F. On a lightly floured work surface, roll out dough to an 11-inch round. Ease round into a 9-inch pie plate. Trim overhanging dough to edge of pie plate and refrigerate shell for 20 minutes.

3. Stage

Line pie shell with parchment paper and fill it with dried beans or pie weights. Bake shell for about 10 minutes, just until dry. Remove parchment and beans and bake crust for about 10 minutes longer, until lightly golden. Reduce oven temperature to 350 degrees F and let shell cool completely.

4. Stage

In a food processor combine flour, maple sugar, and salt and pulse to combine. Add 1 tablespoon maple syrup and pulse until blended, add butter, and pulse until mixture resembles coarse, wet sand.

5. Stage

In a medium bowl, whisk hot water with baking soda. Whisk in remaining cup plus 2 tablespoons of maple syrup and molasses, whisk in egg. Add 1 1/3 cups of flour mixture and whisk until filling is uniform in color. Pour filling into cooled pie shell and sprinkle remaining flour mixture (about 2/3 cup) on top.

6. Stage

Bake pie for 35 to 40 minutes, until golden brown and set. Let pie cool completely before serving. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.