1 x *pastry
1 x *liquid:
1/2 c Molasses
1 ea Egg yolk, well beaten
1/2 T Soda
1 x *dissolved in:
3/4 c Water, boiling
1 x *crumbs:
3/4 c Flour
1/2 c Brown sugar
2 T Shortening
1/8 t Nutmeg
1/8 t Ginger
1/8 t Cloves
1/2 t Cinnamon
1/4 t Salt
Combine the ingredients for the liquid part mixing well. Combine the
dry ingredients for the crumbs, working in the shortening. Line a pie
pan with pastry. Make alternate layers of crumbs and liquid. Top with
crumbs and bake at 450-F until crust edges start to brown. Reduce heat
to 350-F and bake until firm (about 20 minutes).
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
