Ingredients

The following ingredients have 4 Servings
  • 1 unbaked pie crust
  • 1 ½ cups all-purpose flour ((185g))
  • ⅔ cup dark brown sugar (tightly packed (133g))
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 6 tablespoons cold unsalted butter (cut into tablespoon-sized pieces.)
  • ½ teaspoon baking soda
  • ¾ cup hot water
  • ¾ cup molasses
  • 1 large egg yolk (room temperature)

Instruction

  • Preheat oven to 425F/220C and roll out pie crust and place in a 9 ½" pie dish. Set aside.
  • In a food processor¹, combine flour, brown sugar, cinnamon, salt, and nutmeg. Pulse briefly to combine.
  • Scatter butter evenly over the flour mixture and pulse again until mixture resembles coarse crumbs. Set aside.
  • In a separate bowl, stir together baking soda and hot water until baking soda is dissolved. Add molasses and whisk until completely combined, then whisk in egg yolk.
  • Pour approximately half of the molasses mixture into your prepared pie crust. Top with approximately half of the crumb mixture, then top with the rest of the syrup mixture, and finally top evenly with remaining crumbs (everything will seem very liquidy and the ingredients won't hold nice neat layers, but don't skip this step!).
  • Transfer to 425°F/220°C oven and bake for 15 minutes. Once 15 minutes has passed, reduce oven temperature to 350°F/175°C and continue to bake another 20-25 minutes or until pie is set, center may still seem a little jiggly but should spring back to the touch.
  • Allow pie to cool completely before slicing and serving.