Shuflay Pie

Ingredients:

Pie

• 1 store-bought frozen pie crust, 22 cm in diameter, thawed
• 3/4 cup unsulfured molasses
• 1 tbsp. premium flour
• 1 egg, lightly beaten
• 0.5 tsp of soda
• 0.5 cups of hot water

Topping

• 3/4 cup premium flour
• 1/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, cut into pieces
• Sweetened whipped cream or ice cream, for serving (optional)

Preparation:

1. Preheat the oven to 175°C, unroll the pie dough, and place it in a 22cm glass pie pan. Trim the edges if necessary and crimp. Place the pan on a baking sheet.
2. Pie:
   
   Mix the molasses, flour, and egg in a bowl. Dissolve the baking soda in hot water and add to the mixture. Pour the filling into the dough in the pan.
3. Topping:
   
   Combine flour, brown sugar, and granulated sugar in a bowl. Rub butter into the dry mixture until it resembles wet sand. Sprinkle over the pie filling. Bake until the filling is set and the edges of the crust are golden brown, about 50 minutes. Let cool completely and set before slicing, preferably overnight. Serve topped with whipped cream, if desired. Store the pie, loosely covered, at room temperature.