Some crumb topping sinks as the pie bakes, making a cakelike layer between the molasses custard on the bottom and the sugary topping. Serve with a dollop of lightly sweetened whipped cream.
Everyday Food, June 2010
- Prep Time 15 minutes
- Total Time 2 hours plus cooling
- Serves 8
For the Crust
- 1 1/4 cups all-purpose flour, plus more for rolling
- 1/2 teaspoon coarse salt
- 1 teaspoon granulated sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3 to 5 tablespoons ice water
For the Topping and Filling
- 1 1/4 cups all-purpose flour
- 3 tablespoons cold butter, cut into small pieces
- 3/4 cup light-brown sugar
- 1 teaspoon baking soda
- 2/3 cup boiling water
- 3/4 cup unsulfured molasses
- 1 large egg, lightly beaten
- Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
- Preheat oven to 375 degrees. On a floured work surface, roll out dough to a 12-inch round with a floured rolling pin. Place in a 9-inch pie plate, trim excess, and crimp edges. Make topping and filling: In clean bowl of processor, pulse flour, butter, and brown sugar until combined. In a bowl, combine baking soda with boiling water and whisk to dissolve. Whisk in molasses, then egg until combined.
- Fill crust with molasses mixture, then sprinkle crumb mixture evenly over top (some will sink into filling). Place pie on a rimmed baking sheet and bake until set in middle, 45 to 55 minutes. Let cool 1 hour. Serve warm or at room temperature.
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