I Break For Shoofly Pie

UPDATE: I've had a few people mention to me that Shoofly Pie is a very sweet pie. The recipe I used wasn't too sweet at all! I'd say it's not much sweeter than a slice of cake or a brownie. But it does have a strong molasses flavor, which is normal, but it's a love-it-or-hate-it kind of thing!

You guys chose Tres Leches Cupcakes this week, but when I went to the fridge to take out the ingredients, I noticed there was no heavy cream. It's FREEZING outside, and I was in no mood to go to the store. I was browsing through some books for a second choice, and Shoofly Pie jumped out at me! How cool is Pennsylvania's official bumper sticker?? (But umm, shouldn't it be b-r-a-k-e?) If you're like me you're wondering, "What exactly is Shoofly Pie?" In Rose Levy Beranbaum's The Pie and Pastry Bible, she describes it as an eggless gingerbread cake inside a pie crust. And it's really neat because it forms a dark, gooey bottom layer while baking. I figured if it's worthy of an OFFICIAL bumper sticker, I needed to try it! I was so excited about this post I even got out my tripod to take pictures! Ladies and gentlemen... This is how to make Shoofly Pie!

First, measure the flour... Stir the instant coffee into the hot water...
Make the crumb mixture...
Mix until it looks like a coarse meal...
Mix together the baking soda, warm coffee, and molasses...
Pour molasses mixture into the pie shell...
Top with the crumb mixture...
Place it on a hot baking sheet in a preheated oven...
Cool it on a wire rack...
Then eat it!!!

Shoofly Pie (from The Pie and Pastry Bible by Rose Levy Beranbaum)
Serves up to 12

1 unbaked 9-inch pie shell
1 teaspoon instant espresso powder* (I used instant coffee granules)
3/4 cup (6.25 oz/177g) boiling water
1 1/4 cups (5.5 oz/155g) all-purpose flour
1/2 cup (3.5 oz/100g) sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg, freshly grated
1/4 teaspoon salt
8 tablespoons (4 oz/113g) unsalted butter, cut into 1-inch pieces and chilled
1/2 teaspoon (2.5g) baking soda
3/4 cup (8.5 oz/241g) dark unsulfured molasses, preferably “Grandma’s”

*Or use 3/4 cup strong brewed coffee instead of the water and espresso powder

Preheat the oven to 425°F at least 20 minutes before baking. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating.

In a liquid measure or small bowl, place the espresso powder and stir in the boiling water until it has dissolved. Set it aside to cool to warm.
In a food processor with the metal blade, process the flour, sugar, cinnamon, nutmeg, and salt for a few seconds to mix well. Add the butter and pulse until the mixture resembles coarse meal. (Alternatively, combine the ingredients in a medium bowl and, using a pastry cutter or your fingertips, rub together until the mixture resembles coarse meal.)
In a medium bowl, place the baking soda. If necessary, warm the coffee but do add it hot. Stir in the coffee until the baking soda has dissolved. Stir in the molasses.
Pour the molasses mixture into the pastry-lined pan. Evenly sprinkle the flour mixture over it. At first it will sink in, but gradually a fine layer of crumbs will accumulate on the surface.
Bake for 15 minutes. Lower the oven temperature to 350°F, protect the edges from overbrowning with a foil ring, and continue baking for 30 minutes until the top springs back when pressed lightly in the center.
Cool the pie on a rack. Serve warm or at room temperature.