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Title: Vegan Shoofly Pie
Categories: Pies
Yield: 8 Servings

1 Vegan pie crust
1 1/4 c All-purpose flour (150 g)
3/4 c Light brown sugar (150 g);
- packed
1/4 ts Fine sea salt (1.5 g)
1/4 ts Ground cinnamon (0.5 g)
6 tb Vegan butter (85 g);
- cold, cubed
3/4 ts Baking soda (3.75 g)
3/4 c Water (180 ml); boiling
1 c Unsulphured molasses
- (240 ml)
1 ts Vanilla extract (5 ml)

Preparation time: 20 minutes Cooking time: 45 minutes

This easy vegan shoofly pie recipe combines a rich molasses filling
with an irresistible crumbly topping for a sweet, nostalgic dessert.

Preheat the oven to 425?F (220?C). Place your prepared pie crust
into a 9-inch pie plate and set aside in the fridge until ready for
it.

Crumb Topping:

In a medium bowl, whisk together the flour, brown sugar, salt, and
cinnamon. Add the cold vegan butter and rub it in with your fingers
until you get chunky, uneven crumbs with some large pea-sized pieces.
Set aside in the fridge until you're ready for it so it's nice, firm
and cold and stays on top of the pie rather than sinking in.

Molasses Filling:

In a heat-proof measuring jug or bowl, add the molasses. Stir in the
baking soda directly into the molasses until fully combined. The
mixture will slightly lighten in color.

Carefully pour in the boiling water while stirring continuously. The
mixture will foam and bubble--this is normal.

Stir in the vanilla extract and mix until smooth and fully combined.

Carefully pour the molasses mixture into the cold unbaked pie crust.
Sprinkle the crumb topping evenly over the surface without pressing it
down.

Add your pie dish to your oven and a baking sheet in the pan
underneath, or add your pie dish on top of a baking sheet (either one
works) to prevent any drippings burning onto the bottom of your oven.

Bake at 425?F (220?C) for 10 minutes to quickly set the top. Without
removing the pie, reduce the oven temperature to 350?F (175?C) and
continue baking for 35-40 minutes, until the crumb topping is deep
golden and the filling looks set with only a very slight jiggle in
the center.

If the crust edges brown too fast, loosely cover them with foil.

Remove from the oven and cool on a rack for at least 1 to 2 hours. The
filling firms up as it cools--cutting too early will give you a loose
center.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/shoofly-pie/>

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