• Preheat oven to 375 degrees F.

Prepare the Crust

• Place the flour, butter, brown sugar, salt and almond paste in a food processor.
• Pulse until combined and the mixture is crumbly.
• Turn the food processor on low speed and add 1 tablespoon of ice water at a time until the mixture begins to come away from the sides.
• Pour the flour mixture out onto a clean surface.
• Gather into a dough ball and press to form a disc.
• Wrap in plastic and place in the refrigerator for 30 minutes.
• Take the pie crust out of the refrigerator and allow to warm 15 minutes.
• Place on a well floured surface and sprinkle flour over top and onto a rolling pen.
• Roll the dough out into an 10 inch round.
• Butter a 9 inch pie plate very well, including the rim and place the crust over top.
• Press the dough into the corners and up the sides and trim the edge of the dough to fit just over the rim.
• Press a thumb around the edge of the crust to create a design.
• Place the crust in the refrigerator while preparing the crumble and filling.

Prepare the Crumble

• In a medium bowl, combine 1/2 cup butter, 1/2 cup brown sugar and 1 cup flour with an electric hand mixer.

Prepare the Filling

• In another medium bowl, whisk together the maple syrup, molasses, cinnamon, baking soda, vanilla and eggs.
• Whisk in the 2 ounces of hot water a little at a time until all is incorporated.

Assemble

• Sprinkle half the crumble mixture into the bottom of the pie crust.
• Pour the filling on top.
• Sprinkle the rest of the crumble mixture on top of the filling.

Bake

• Place the pie in the center of the oven and bake for 35 minutes.
• Remove and allow to cool completely before serving.
• Vanilla ice cream or fresh whipped cream are great accompaniments for the pie.