Ingredients

Makes one 9-inch pie

　　1 disk Martha’s Perfect Pâte Brisée (page 647)

　　1 cup all-purpose flour, plus more for the work surface

　　1/2 cup packed light-brown sugar

　　1 teaspoon ground cinnamon

　　1/2 teaspoon freshly grated nutmeg

　　Salt

　　6 tablespoons cold unsalted butter, cut into 1/2-inch pieces

　　1 cup boiling water

　　1/2 cup unsulfured molasses

　　1/2 cup light corn syrup

　　1 teaspoon baking soda

　　1 large egg, lightly beaten

　　

Step 1

Roll out the dough on a lightly floured work surface to 1/8 inch thick. Fit the dough into a 9-inch pie plate. Trim the edges to leave a 1-inch overhang; fold the edges under, and crimp with your fingers. Freeze the pie shell 30 minutes or overnight.

　　

Step 2

Preheat the oven to 325°F. Whisk together the flour, brown sugar, cinnamon, nutmeg, and 1/4 teaspoon salt in a medium bowl. Add the butter, and work the mixture through your fingers until it forms fine crumbs; set the crumb topping aside.

　　

Step 3

Stir together the boiling water, molasses, and corn syrup in a medium bowl. Whisk in the baking soda, egg, and a pinch of salt. Pour the molasses mixture into the prepared pie shell. Scatter the crumb topping over the filling. Place the pie on a rimmed baking sheet. Bake until the filling is set and the topping is deep golden brown, about 50 minutes. Let cool on a wire rack 30 minutes.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.