This week, we wanted something sweet, and we had a pie crust in the freezer. So we’re making a molasses pie recipe, originally from 1949.
3/4 Cup Molasses
1/4 Cup Hot Water
Unbaked Pastry Shell
3/4 Cup Dry Crumbs (Bread, Cake or Both)
1/4 Cup Flour
1 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1/8 Teaspoon Ginger
1/4 Cup Soft Butter
Combine molasses, hot water and beaten egg, and pour into a 7-inch pie plate lined with pastry. Combine and work together, as you would pastry, the remaining ingredients until butter is thoroughly mixed with the crumbs. Sprinkle this mixture over the molasses in the pie plate, and bake in a hot oven (450° F.) until crumbs begin to brown. Then reduce heat to 325° F. and bake 20 minutes longer.
We didn’t have any dry cake crumbs, so we used bread crumbs. (How does cake sit around long enough to dry out? Baffling!)
The molasses and egg mixed together quickly.
The crumb mixture was slightly harder to mix together, since we were trying to get the butter and sugar fair evenly distributed.
Eventually it came together pretty well, and looked like the sort of streusel topping you’d put on a coffee cake. (It didn’t really taste right, though — much less sweet.)
Also, there was quite a lot of crumbs, occupying almost as much volume as the molasses underneath.
Within a minute, the crumbs had started to sink.
So much for the streusel theory.
I was expecting a more syrupy filling, but once the crumbs sank, it turned rather doughy. The consistency reminded me of a brownie, although the flavor was more like a underspiced gingersnap. I don’t really know… I guess it’s an OK way to use up cake crumbs and molasses if you have it sitting around? This just wasn’t very memorable, though, and I don’t expect to ever want to make it again.
Recipe page scanned in from Country Gentlemen 1949, by Look Homeward, Harlot on Flickr.