In a medium saucepan, mix the brown sugar and flour.
1/2 c. brown sugar, 1 Tbsp. all-purpose flour
Add the molasses, egg, and water. Whisk to combine and cook over medium heat. Bring to a rolling boil.
1/2 c. Karo, King syrup, or light molasses, 1 large egg, 1 c. water
Remove from the heat and stir in the vanilla. Set aside to cool while you prepare the top part.
2 tsp. vanilla extract
Top Part:
Combine the flour, brown sugar, baking soda, baking powder, and salt.
1 c. all-purpose flour, 1/2 c. brown sugar, 1/2 tsp. baking soda, 1/2 tsp. baking powder, pinch of salt
Cut the butter into the mixture and use a pastry blender to make crumbs.
1/4 c. butter, shortening, or lard
To make the pie:
Preheat the oven to 375°.
Pour the slightly cooled vanilla mixture into the bottom of a 9" unbaked pie crust, and spread the crumbs over the top.
Place one of your oven racks just below the middle of the oven, and bake your pie for about 40 - 45 minutes at 375°.
Cool and enjoy! You can store this pie, loosely covered, at room temperature for up to two days. Refrigerate for up to a week.
Notes
If you don't have a pastry blender to make the crumbs, you can use your hands or a fork.Or if preferred, you can also melt the butter (shortening/lard) before adding it to the flour mixture to make crumbs.*Nutrition is approximate