BAKING TIME: 350 F for about 40 minutes
INGREDIENTS:
For the liquid part, mix:
1/2 cup molasses
1 egg yolk, beaten
1/2 tablespoon baking soda
in 3/4 cup boiling water.
For the crumb part, combine:
3/4 cup flour
1/2 cup brown sugar
2 tablespoons shortening
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon cloves
1/4 teaspoon cinnamon
1/4 teaspoon salt
work shortening in well.
DIRECTIONS: Line a 10 inch pie pan with crust and fill with alternating layers of crumb and liquid. Top with crumbs.
MEMORIES/STORIES ASSOCIATED WITH THIS RECIPE:
I believe the origin of the pie to be from "Pennsylvania Dutch Country" in and around
Lancaster and Lebanon and Reading. This is where a lot of the Amish people
settled. My father's mother, Alva Boyer Englebach, although not Amish is from
Reading. One of the things the Amish were known for were their large
gatherings for barn raisings, etc. where they would eat outside.
The sweetness of the pie tended to attract a lot of flys; hence the name of
the pie.