Makes one 9-inch pie
This pie is made with alternating layers of streusel-like crumbs and molasses filling, resulting in a cakelike texture with a base of gooey and flavorful molasses. It is a type of traditional Amish pie that is called “wet bottom,” for the layer of molasses that settles at the bottom of the pie. For a “dry bottom,” stir the crumb mixture into the filling instead of layering it. Both versions are perfect served slightly warm with a hot cup of coffee.
- Preheat the oven to 400°F and set the rack in the lowest position.
- Place the chilled pie crust on a baking sheet, line the crust with lightly oiled or sprayed parchment, and fill with weights. Partially blind bake the crust until it is a matte, pale golden color, 15 to 20 minutes. Remove the weights and parchment and bake until lightly browned, about 10 minutes more.
- While the crust is partially baking, in a medium bowl, combine the flour, brown sugar, butter, and salt, using a pastry cutter or rubbing with your fingers, until the butter is broken into pea-size pieces.
- In a separate medium bowl, combine the boiling water, baking soda, molasses, and corn syrup and stir until the molasses and corn syrup have dissolved. Add the egg and stir to combine.
- Reduce the oven temperature to 375°F. Sprinkle half of the flour mixture over the bottom of the warm crust. Pour half of the molasses filling into the pie crust over the flour mixture. Add the remaining flour mixture and then the remaining filling.
- Bake until the edges of the filling slightly puff up and become slightly cracked, and the center is just set, 45 to 50 minutes. Remove the pie from the oven and place it on a cooling rack. Allow the pie to cool for at least 1 hour. Serve warm or at room temperature.