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1
Preheat the oven to 325F.
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2
Line a 9-inch pie plate with the rolled-out crust.
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3
To make the crumb topping, combine the flour, sugar, cinnamon, nutmeg, and butter and mix with a pastry blender or food processor until thoroughly combined and the mixture resembles fine crumbs.
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4
To make the liquid bottom layer, mix the molasses and corn syrup, pour in the boiling water, and stir until evenly combined.
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5
Add the egg and baking soda and mix well.
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6
Pour the liquid bottom layer into the crust, then sprinkle the crumb mixture over the top.
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7
Bake for about 40 minutes, until medium set and dark brown.
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8
The filling should wobble very slightly in the center when the pan is jiggled, but a knife inserted in the center should come out clean.
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9
Cool on a wire rack for 1 to 2 hours before slicing.
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10
Serve warm or chilled, topped with a dollop of whipped cream or a drizzle of chocolate sauce if you like.
