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“Here is one version of the Pennsylvania Dutch classic. Wet bottom.”
1hr 35mins

Ingredients Nutrition


  1. Roll out refrigerated prepared pastry, fit into 9-inch pie pan; sculpt edges into an upstanding ridge; place in freezer for 15 minutes.
  2. Preheat oven to 425°.
  3. In a bowl, combine flour, ½ cup brown sugar, salt, and cinnamon; add butter and rub or cut into the dry ingredients with you fingers or a pastry blender, mixing until the mixture resembles fine meal that forms small clumps when you pinch it together; set aside.
  4. In another bowl, combine the remaining ½ cup brown sugar and molasses; add in boiling water and stir to dissolve sugar.
  5. Whisk in the baking soda, vanilla, and egg.
  6. Pour the mixture into the chilled pie shell.
  7. Scatter the crumbs evenly over the filling; do not tamp them down.
  8. Place the pie on the center oven rack and bake for 10 minutes; decrease the oven temperature to 350° and rotate pie 180°; continue to bake until filling is set, about 25 minutes (cover crust edges with foil if start to overbrown).
  9. When done, the filling should wobble as a whole, and the center should not be soupy.
  10. Transfer pie to a wire rack and let cool thoroughly before serving.

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