Ingredients:

  • 1 1/4 cups all-purpose flour (150g)
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed (113g)
  • 3-4 tablespoons ice water
  • 1 cup molasses (340g)
  • 2/3 cup hot water (160ml)
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1/2 cup all-purpose flour (60g)
  • 1/3 cup packed light brown sugar (70g)
  • 1/4 cup unsalted butter, cold and cubed (56g)
  • 1/2 teaspoon ground cinnamon (optional)

Instructions:

  1. Combine flour and salt in a bowl or food processor. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually, mixing until dough forms. Gather into a disk, wrap in plastic, and chill in the fridge for 30 minutes.
  2. Preheat oven to 375°F (190°C). Roll chilled dough on a floured surface to fit a 9-inch pie dish. Transfer to pie dish, trim excess, and crimp edges.
  3. In a saucepan, combine molasses, hot water, and spices. Bring to a gentle simmer over medium heat. Remove from heat and whisk in eggs quickly. Dissolve baking soda in hot water and add to the mixture. Pour filling into the prepared crust.
  4. Mix flour, brown sugar, and cinnamon (if using). Cut in cold butter until crumbly. Sprinkle evenly over the filling.
  5. Bake uncovered for 40-45 minutes until bubbling and topping is golden brown. Check doneness by gentle wobble; edges should be set.
  6. Let cool for at least 15 minutes to set. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.