unbaked 9" pie crust
Crumb Topping:
1 C flour
1/2 C light brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/3 C butter
Liquid Bottom
1 C boiling water
1/2 C light molasses
1/2 C dark corn syrup
1 tsp. baking soda
1 egg, beaten
whipped cream for topping
Note:
You can make this pie using a full cup of molasses instead of the molasses/corn syrup mixture, but I find the flavor to be a little stronger than my liking, which is why I recommend the mixture.
Serves 6-8
Preheat oven to 325° F. Mix the crumb topping ingredients together with a pastry blender until well mixed and mixture resemble fine crumbs. Set aside. Crumb topping is a bit of misnomer as the crumbs will be absorbed into the liquid bottom layer, but we’ll get to this later.
Mix molasses and corn syrup, add boiling water and stir to mix. Add baking soda and beaten egg and mix well. Spoon into an unbaked piecrust. Spoon the crumb mixture over the top of the pie. Place the pie on a baking sheet covered in aluminum foil ) trust me, if the pie shell overflows you don’t want burning sugar syrup all over your oven) and bake for about 40 minutes or until pie is medium set and dark brown. Serve warm or chilled, top with whipped cream.