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Crumb topping is a bit of misnomer as the crumbs will be absorbed into the liquid bottom layer. Don't worry if it looks strange going into the oven, it will all firm up as it bakes. 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. Ingredients:
1 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
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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.
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 topping mixture over the top. Place pie on a foiled covered baking sheet (trust me, if pi 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.
Serves 8 Recipe submitted by:
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