Lemon Shoofly Pie

I confess that shoofly pie is not my favorite—but the lemon in this recipe cuts some of the heavy sweetness of the molasses.

Crumb Topping
1 1/2 cups flour
1/2 cup sugar
1/2 cup shortening or softened butter
1/2 tsp. baking soda

1 egg
Juice and zest of 2 lemons (strain out seeds)
2 T. flour
1/2 cup sugar
1/2 cup molasses
3/4 cup boiling water

1 unbaked pie shell

Preheat oven to 350º. Combine ingredients for crumb topping until you have an even-textured crumb mixture, and set aside. Stir together all filling ingredients until well blended and pour into the pie shell. Sprinkle the crumb topping evenly over the filling. Bake for 45-60 minutes, until center of pie is set.

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