Ingredients
Dough for single-crust pie1 cup packed brown sugar, divided1 tablespoon plus 1 cup all-purpose flour, divided1 large egg, room temperature, beaten1/4 cup dark corn syrup2-1/2 teaspoons vanilla extract1 cup water1/2 teaspoon cream of tartar1/2 teaspoon baking soda1/4 teaspoon ground nutmeg1/8 teaspoon salt1/4 cup cold butter
Preparation
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 350°.
Meanwhile, in a small saucepan, combine 1/2 cup brown sugar, 1 tablespoon flour, egg, corn syrup and vanilla extract. Slowly stir in water. Cook over medium heat until mixture comes to a boil, 3-4 minutes. Cool slightly.
In second bowl, combine remaining brown sugar and flour, cream of tartar, baking soda, nutmeg and salt; cut in butter until crumbly.
Pour cooled filling into pie crust; sprinkle top with crumble. Bake until light golden brown, 45-55 minutes. Cool on a wire rack.
