Preheat the oven to 400°F.

Roll out your prepared dough, place in a 9-inch pie pan, and keep in the refrigerator until you’re ready to assemble. If you’re using a frozen crust, you can keep it in the freezer until you’re ready to assemble. NOTE: For a flakier crust, par-bake and allow to cool before adding the filling.

In a medium bowl, whisk together the dry ingredients (flour, brown sugar, cinnamon, cloves, nutmeg, ginger, and salt).

Cut in cold butter with a pastry cutter or your fingertips until the mixture is crumbly. Set aside.

In a medium bowl, whisk together molasses, boiling water, baking soda, and egg yolk until well combined.

Pour into a liquid measuring cup to make adding to the pie shell easier.

Alternate layers of crumb mixture and liquid filling in the pie shell, beginning with crumbs and ending with crumbs on top.

Place a sheet pan with sides on the rack below the pie to catch any overflow.

Bake at 400°F for 10 minutes.

Reduce temperature to 350°F and bake for approximately 20 more minutes.

Pie is done when the center springs back when lightly touched, like a cake.

Allow to cool completely before slicing.

Serve with whipped cream—it truly elevates this dessert!

Store leftovers covered in the refrigerator.