1 x *pastry

1 x *liquid:

1/2 c Molasses

1 ea Egg yolk, well beaten

1/2 T Soda

1 x *dissolved in:

3/4 c Water, boiling

1 x *crumbs:

3/4 c Flour

1/2 c Brown sugar

2 T Shortening

1/8 t Nutmeg

1/8 t Ginger

1/8 t Cloves

1/2 t Cinnamon

1/4 t Salt

Combine the ingredients for the liquid part mixing well. Combine the dry ingredients for the crumbs, working in the shortening. Line a pie pan with pastry. Make alternate layers of crumbs and liquid. Top with crumbs and bake at 450-F until crust edges start to brown. Reduce heat to 350-F and bake until firm (about 20 minutes). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.