Description
A warmly spiced Pennsylvania‑Dutch molasses crumb pie, combining a golden pie crust with a sweet-and-slightly gooey molasses filling—perfect for breakfast or cozy dessert.
Ingredients
1 9-inch (23 cm) pie crust (homemade or store‑bought)
1 cup dark molasses
1 cup packed brown sugar
1 cup hot water
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cups all‑purpose flour (divided)
½ cup unsalted butter, cold and cubed
Instructions
Preheat oven to 375 °F (190 °C). Fit the pie crust into a 9-inch pie pan; trim or flute edges as desired.
In a mixing bowl, whisk together molasses, brown sugar, hot water, baking powder, cinnamon, and salt until smooth.
Pour the wet mixture over the flour, stirring gently to just combine (a few small lumps are okay).
In a separate bowl, combine the remaining ½ cup flour with cold cubed butter. Cut or rub together until coarse crumb topping forms.
Pour filling into the prepared pie shell. Sprinkle the crumb topping evenly over the molasses mixture.
Bake for 35–45 minutes, until the topping is golden and the filling is bubbling. The center of a dry-bottom pie should feel set; a wet‑bottom version will remain slightly gooey.
Remove from oven and let cool at least 30 minutes before slicing to allow filling to set.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
