Prep 20 mins
Cook 30 mins
This recipe dates back about 300 years, created in Pennsylvania Dutch country and has been described as "a cake baked into a pie shell, or pie with a cake filling." And "so sweet ya have to shoo the flies away from it!" I love it!!
- 1 unbaked pie shell (9 inch)
- 1 1⁄4 cups flour
- 1 cup brown sugar, packed
- 1⁄4 cup cold butter
- 2 cups molasses
- 1⁄2 cup boiling water
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon cinnamon
- In a mixing bowl, stir together the flour and sugar.
- Cut in butter til crumbly. (Use a pastry blender, knives, forks or your fingers.) I just add it cut up, then use my fingers, pinching and tossing to keep coated.
- In seperate bowl, add molasses, soda and cinnamon, and slowly pour in boiling water. Beat til mixture is foamy.
- Stir half of the crumb mixture into the molasses mixture.
- Pour into pie shell.
- Sprinkle top with remaining crumb mixture.
- Bake in 350 oven 30-40 minutes til pie is set/firm, bubbly and lightly browned.
- Cool til warm, and serve topped with whipped cream or vanilla ice cream if desired.
Bad! that is all i can say
This recipe wasn't very good AT ALL. After baking as directed for 40 minutes, the filling was still liquid and I had to keep it in the oven an extra 10-15 minutes to get it even a little bit thicker. Also, I don't think it had enough butter in it...the crumb mixture was very floury and the pie didn't have a very smooth flavor to it.