This adaptation of the two classic Pennsylvania Dutch recipes combines the spicyness of dry bottom and the gooey bottom of wet bottom pies. It's best if you use "Grandma's Unsulfered Molasses".
Two 8" Pies
Combine flour, sugar and spices.
Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.
Mix together the molasses, water, and baking soda.
Divide evenly between two pie shells.
Top each with half the crumbs.
Bake at 450°F for 10 minutes.
Reduce heat to 350° F and bake about 20 minutes longer, or until firm.
-Anne Pemberton, 1967
Page created July 24, 2001. Anne Pemberton. Edited Tue, June 3, 2003 . AP.