This is a pie done to please everyone, half cake, half pie with crumble and gingerbread make this wonderfull recipe to satisfy your family or friends!
Preparation Time: 15 mins
Cook: 45 mins
- 1 pie crust
- 3/4 c. boiling water
- 3/4 c. dark molasses
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/2 tsp. baking soda
- 2 c. all-purpose flour
- 2/3 c. packed light brown sugar
- 1/2 tsp. kosher salt
- 3/4 c. (1 1/2 sticks) butter, cut into cubes
Preheat the oven to 400°. Lightly grease a 9” pie dish with cooking spray.
On a lightly floured surface, roll out dough into a 12” circle. Drape over the pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and crimp the edges. Chill in the fridge for 30 minutes or freezer for 10 minutes.
Line the crust with parchment paper and fill with dried beans or pie weights. Blind bake until edges are lightly golden, 18 to 20 minutes, then remove parchment and weights and bake 10 to 15 minutes more, until golden and fully baked. Reduce oven temperature to 350° and let pie crust cool completely.
In a large, heat-safe bowl, combine boiling water, molasses, cinnamon, ginger, cloves, and baking soda. Let cool for 10 minutes.
Meanwhile, in a medium bowl or in the bowl of a food processor, whisk to combine flour, brown sugar, and salt. Add butter and process or cut in with a pastry cutter until mixture resembles coarse sand.
Fill the cooled pie crust with molasses mixture. Add flour mixture to pie in an even layer and bake until completely set, 25 to 30 minutes. Let cool completely before slicing and serving.