Prep 20 mins
Cook 35 mins
A lovely dessert (especially with vanilla ice cream), similar to a pecan pie without the pecans from the Pennsylvania Dutch chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
- 1 plain pastry dough (I use the premade pie crust)
- 1 1⁄2 cups sifted flour
- 1 cup brown sugar
- 1⁄8 teaspoon salt
- 1⁄4 cup shortening
- 1⁄2 teaspoon baking soda
- 1⁄2 cup hot water
- 1⁄2 cup molasses
- Make crumbs by combining flour, brown sugar, salt and shortening.
- Line 2 piepans with pastry.
- Dissolve soda in hot water and combine with molasses.
- Pour into pastry lined pans.
- Top with crumb mixture.
- Bake in a 450 oven for 10 minutes, then reduce to 350 and bake 20 to 30 minutes longer or until firm.
Very molasses flavored! I will probably add more sugar next time, but maybe should not use the old time black strap molasses, I think there is a lighter kind. Thank you for sharing this old recipe. It brought back such wonderful memories of my childhood.