Wet-Bottom Shoofly Pie with Ginger Crumbs

What you need

• 190 g (1 1/2 cups) all-purpose flour, for the crust
• 1/4 tsp salt, for the crust
• 115 g (1 stick) cold unsalted butter, cubed, for the crust
• 4 tbsp ice water, for the crust
• 180 g (1 1/2 cups) all-purpose flour, for the crumbs
• 105 g (1/2 cup packed) dark brown sugar
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp salt, for the crumbs
• 113 g (1 stick) unsalted butter, melted, for the crumbs
• 180 ml (3/4 cup) molasses, unsulphured
• 180 ml (3/4 cup) boiling water
• 1 tsp baking soda
• 1 large egg, at room temperature

Method

Restated from the original video

1. 1

   For the crust, stir 190 g of flour with 1/4 tsp salt in a bowl. Rub in the cold butter with your fingertips until the pieces are the size of peas.

2. 2

   Sprinkle in the ice water 1 tbsp at a time, mixing until the dough holds when pinched. Press it into a disk, wrap and chill for 30 min.

3. 3

   Heat the oven to 200 °C (400 °F) and put a baking sheet on the lower rack to heat.

4. 4

   Roll the dough into a 30 cm (12 in) round and fit it into a 23 cm (9 in) pie dish. Trim and crimp the edge, then chill the shell until the filling is ready.

5. 5

   For the crumbs, whisk 180 g of flour with the brown sugar, cinnamon, ginger and 1/2 tsp salt.

6. 6

   Pour in the melted butter and stir, then rub the mixture with your fingers into sandy crumbs with a few pea-sized clumps.

7. 7

   Whisk the molasses with the boiling water until smooth. Stir in the baking soda (it will foam), then the egg.

8. 8

   Pour the molasses mixture into the shell and scatter half of the crumbs over it. Put the rest of the crumbs in the freezer.

9. 9

   Set the pie on the hot baking sheet and bake for 15 min.

10. 10

    Take the pie out and cover it with the chilled crumbs. Lower the oven to 175 °C (350 °F).

11. 11

    Bake until the filling is just set and the crumbs are deep golden, 20-25 min.

12. 12

    Cool the pie completely on a wire rack, at least 4 hours, before slicing.

Imported from bunsenburnerbakery.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.