A molasses pie with a gooey wet bottom and a crumbly streusel top, a Pennsylvania Dutch staple for well over a century. In Amish country, it’s a breakfast pie, eaten with strong black coffee.
Ingredients
- 1 cup quality unsulphured baking molasses (not blackstrap)
- 1 cup boiling water
- 1/2 teaspoon baking soda
- 2 cups flour
- 1 cup brown sugar
- 1/2 cup cold butter, cubed
- 1 unbaked 9-inch pie crust
Method
- Whisk molasses, boiling water, and baking soda together for the wet-bottom layer.
- Rub flour, brown sugar, and cold butter together into coarse crumbs for the streusel topping.
- Pour the molasses mixture into the pie crust, then scatter the crumb topping evenly over the top.
- Bake at 350°F until the topping is set and golden, about 35 to 40 minutes.
- Cool before slicing — the filling firms up as it sits.
Good molasses is everything here. Never substitute blackstrap; it turns the filling bitter instead of deep and sweet.
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