Serving Size : 8
1-1/2 c all-purpose flour, sift before measuring
1 c light brown sugar, packed
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
baking soda
1/2 c butter or margarine
1 c light molasses
boiling water
1 egg, beaten
1 10 inch unbaked pie shell
Preheat oven to 375 F. In med bowl, combine flour, sugar, cinnamon, cloves, ginger, nutmeg, salt and 1/2 teaspoon baking soda. Cut in butter, with pastry blender or two knives, until mixture is like coarse cornmeal. In medium bowl, combine molasses, 1 c boiling water, 1/2 teaspoon baking soda and the egg; mix well. Add 1/4 of the crumb mixture (1 c); stir until well blended.
Pour into unbaked pie shell; sprinkle top evenly with remaining crumb mixture; bake 50 min, or just until filling is set in center (shake pie gently; center should be firm). Cool completely on rack. Nice served with vanilla ice cream.