Ingredients
Pie Dough
1 cup all-purpose flour, plus more for work surface
1/2 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Salt
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 cup boiling water
1/2 cup unsulfured molasses
1/2 cup light corn syrup
1 teaspoon baking soda
1 large egg, lightly beaten
Preparation
Roll out dough on a lightly floured work surface to 1/8 inch thick. Fit dough into a 9-inch pie plate. Trim edges to leave a 1-inch overhang; fold edges under, and crimp with your fingers. Freeze pie shell 30 minutes or overnight.
Preheat oven to 325 degrees. Whisk together flour, brown sugar, cinnamon, nutmeg, and 1/4 teaspoon salt in a medium bowl. Add butter, and work mixture through your fingers until it forms fine crumbs; set crumb topping aside.
Stir together boiling water, molasses, and corn syrup in a medium bowl. Whisk in baking soda, egg, and a pinch of salt. Pour molasses mixture into prepared pie shell. Scatter crumb topping over filling. Place pie on a rimmed baking sheet. Bake until filling is set and topping is deep golden brown, about 50 minutes. Let cool on a wire rack 30 minutes.
