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Ingredients
Piecrust for a 9-inch pie plate
1 teaspoon baking soda
1 cup warm water
1 egg, beaten
1 cup molasses (not blackstrap)
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
1/2 cup vegetable shortening
Instructions
1 teaspoon baking soda
1 cup warm water
1 egg, beaten
1 cup molasses (not blackstrap)
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
1/2 cup vegetable shortening
1. Preheat oven to 425F. Line a 9-inch pie plate with pastry crust.
2. In a medium bowl, dissolve baking soda in warm water; mix in egg and molasses. Place flour, sugar and shortening in another bowl and mix until crumbly. Add ½ cup of crumb mixture into molasses mixture; mix well. Pour into prepared piecrust. Sprinkle remaining crumbs evenly over top.
3. Bake 15 minutes; reduce heat to 350F, place foil on top, and continue baking 30 minutes longer or until the center is firm. Serves 8.
"Relish the American Table," October 1, 2006.
Nutritional Information
2. In a medium bowl, dissolve baking soda in warm water; mix in egg and molasses. Place flour, sugar and shortening in another bowl and mix until crumbly. Add ½ cup of crumb mixture into molasses mixture; mix well. Pour into prepared piecrust. Sprinkle remaining crumbs evenly over top.
3. Bake 15 minutes; reduce heat to 350F, place foil on top, and continue baking 30 minutes longer or until the center is firm. Serves 8.
"Relish the American Table," October 1, 2006.
Per serving: 440 calories, 18g fat, 4g prot., 67g carbs., 1g fiber, 125mg sodium.
