Shoofly Pie

Instructions

1. Prepare the pie crust
   Preheat oven to 375°F (190°C). Place the unbaked pie crust in a 9-inch pie plate, crimp the edges, and refrigerate while preparing the filling and topping.
2. Make the crumb topping
   In a medium bowl, combine the flour, brown sugar, salt, cinnamon, and nutmeg. Using your fingers or a pastry cutter, work the cold butter into the mixture until it resembles coarse crumbs. Set aside.
3. Prepare the molasses filling
   In a large bowl, dissolve the baking soda in the hot water. Add the molasses and stir until well combined. The mixture will foam slightly. Allow to cool for 5 minutes, then whisk in the beaten egg until smooth.
4. Assemble the pie
   Remove the pie crust from the refrigerator. Pour about half of the molasses mixture into the pie shell. Sprinkle with about half of the crumb mixture. Pour the remaining molasses mixture over the crumbs, then top with the remaining crumb mixture.
5. Bake the pie
   Place the pie on a baking sheet to catch any potential overflow. Bake in the preheated oven for 40-45 minutes, or until the center is set and no longer jiggly. The top should be golden brown and the filling should be bubbling around the edges.
6. Cool and serve
   Transfer the pie to a wire rack and allow to cool completely before slicing, at least 2 hours. The pie will firm up as it cools. Serve at room temperature with a dollop of whipped cream if desired.