To begin, preheat your oven to 190°C (375°F). In a large bowl, combine the flour, brown sugar, cinnamon, and a pinch of salt. Add cold, diced butter and use your fingertips or a pastry cutter to rub the mixture until it resembles coarse breadcrumbs. Set aside.

In a separate bowl, whisk the molasses and boiling water until smooth. Stir in the baking soda and let it foam slightly. Once the mixture settles, whisk in the lightly beaten egg. The mixture should be glossy and thin.

Line a 9 inch pie plate with your prepared pie crust, trimming and crimping the edges neatly. Prick the base lightly with a fork to help avoid bubbling. Place the shell in the fridge while you finish prepping.

Sprinkle half of the crumb mixture evenly over the base of the chilled pie crust. Carefully pour the molasses filling over it. The crumbs will rise and partially float, giving the pie its signature texture.

Scatter the rest of the crumb mixture over the top of the filling. Do not press down. The light layering will create a soft crust on top as it bakes.

Place the pie in the centre of the oven and bake for 35 to 40 minutes. The filling should puff slightly and set with a slight wobble in the centre. If the crust edges brown too quickly, cover them with foil.

Remove the pie from the oven and allow it to cool on a wire rack for at least 1 hour. This helps the filling set properly and makes slicing easier.

Once cooled, slice the pie into quarters to serve four. A sharp knife works best for clean cuts. The contrast of the sticky base and crumbly top is part of the charm.

Serve as-is, or add a dollop of lightly whipped cream or a scoop of vanilla ice cream. Some even enjoy it with a slice of sharp cheddar on the side.

Store any leftovers covered at room temperature for up to two days. For longer storage, refrigerate and reheat slightly before serving.