Shoo Fly Pie
Makes 1 (8- or 9-inch) pie, 6 to 8 servings
Dough for Basic Foolproof Lard Crust,
1-1/2 cups all-purpose flour
1/2 cup packed brown sugar
Dash of salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 cup butter, room temperature
1/2 cup light or dark molasses
1/2 cup boiling water
1/2 teaspoon baking soda
Prepare dough for crust.
Use half to line an 8- or 9-inch pie pan. Use remaining dough to make a second pie or freeze well-wrapped several months. Preheat oven to 375F (190C).
In a medium-sized bowl, blend flour, brown sugar, salt, cinnamon, ginger and nutmeg. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
In another bowl, stir together molasses, boiling water, baking soda and 1-1/2 cups crumb mixture. Pour into unbaked crust. Sprinkle top with remaining crumbs. Bake 30 to 40 minutes or until crust and crumbs are golden.