Author Notes
I have mellowed the molasses a touch with corn syrup -- when I make this pie I go whole hog and use all sorghum molasses. It's your call. I also found I really liked the rice flour streusel because it is very tender but either flours work great here. —thirschfeld
Ingredients
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1
9-inch pie crust, use your favorite
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1
egg white mixed with 2 teaspoons of water
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1 cup
all-purpose flour or 1/2 cup each of brown and white rice flour
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2 tablespoons
unsalted butter
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A two-finger pinch of kosher salt
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3/4 cup
dark brown sugar (muscovado is great for this)
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1/2 cup
molasses
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1/4 cup
dark corn syrup
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3/4 cup
boiling water
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3/4 teaspoon
baking soda
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1
egg, beaten
Directions
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Heat the oven to 400? F.
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Roll your crust out and place it into the pie pan. Using a fork, dock your crust. Place a piece of parchment onto the crust and fill it with dry beans or pie weights or whatever you use. Place the pie pan onto a sheet tray and bake the crust for 10 minutes. Remove the weights and paper then bake another 5 to 10 minutes. Remove it from the oven and paint it with the egg wash (the egg white mixed with water). Reduce the oven temperature to 375? F.
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To make the streusel, combine the flour, butter, salt, and brown sugar. Use your hands and rub the ingredients through the palms of your hands until everything is combined.
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In another bowl, combine the molasses and corn syrup with the boiling water. Add the baking soda and, while whisking, add half the streusel and the beaten egg.
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Place the other half of the streusel into the bottom of the pre-baked crust then pour the molasses mixture over the top.
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Slide the sheet tray with the pie on it into a 375? F oven and bake it for ten minutes, then reduce the heat to 300? F and bake for another 35 minutes. At the end of the baking time give the sheet tray a gentle shake. Is the pie wavy or is it like Jell-O? If it's wavy, bake it another 5 minutes, otherwise remove it and cool it completely on a rack. Serve with whipped cream.
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