Our version of this Pennsylvania classic gets a zesty kick from plenty of freshly grated ginger.
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- Yields:
- 8 serving(s)
- Total Time:
- 1 hr
Ingredients
For the Crust
- 1 tbsp.
granulated sugar
- 1/2 tsp.
ground cinnamon
- 1/8 tsp.
freshly grated nutmeg
- 1
refrigerated rolled pie crust
- 2 tsp.
grated orange zest
For the Topping
- 1 c.
all-purpose flour, sifted
- 2/3 c.
brown sugar
- 1/2 tsp.
kosher salt
- 4 tbsp.
cold unsalted butter, cut into small pieces
For the Filling
- 2/3 c.
molasses
- 1 tbsp.
grated fresh ginger
- 1/2 tsp.
distilled white vinegar
- 1/2 tsp.
baking soda
Directions
- Step 1Heat oven to 425°F. Prepare crust: Lightly coat a standard 9-in. pie plate with cooking spray.
- Step 2 In a small bowl, combine sugar, cinnamon, and nutmeg. Sprinkle mixture over work surface. Unroll pie crust onto sugar mixture, then use rolling pin to gently roll dough so mixture sticks. Flip once and repeat so both sides are coated in sugar mixture.
- Step 3 Fit pie crust into bottom and up side of the prepared pie plate. Fold overhang under itself to create a thicker rim of dough and crimp as desired. Sprinkle with orange zest and refrigerate.
- Step 4 Prepare topping and filling: In a bowl, combine flour, sugar, and salt. Using your fingers, work cold butter into flour mixture until coarse crumbs form. In a second bowl, combine molasses, ginger, vinegar, baking soda, and 2/3 cup boiling water.
- Step 5 Pour molasses mixture into crust, then top with flour mixture. Bake 10 minutes; reduce temperature to 350°F and bake until molasses mixture is firm, 25 to 30 minutes. Transfer to wire rack and let cool completely.
PER SERVING: 365 calories, 12 g fat (6 g sat), 3 g protein, 345 mg sodium, 64 g carbohydrate, 1 g fiber
COST PER SERVING: 55¢
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