| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
|
|
Short pastry crust |
| 1 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Unsalted butter |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Grated nutmeg |
| 1/4 |
ts |
Sea salt |
| 1/2 |
ts |
Baking soda |
| 3/4 |
c |
Warm water |
| 3/4 |
c |
Unsulfured molasses |
INSTRUCTIONS
Preheat the oven to 425oF. Line a 9-inch pie dish with short pastry and set
aside. Using a pastry cutter or food processor, work the flour, sugar, and
butter to a loose crumb, then add the cinnamon, nutmeg, and salt. In a
separate bowl, dissolve the baking soda in the warm water and combine with
the molasses. Pour the liquid into the unbaked pie shell, then fill with
the crumb mixture. Be certain that the crumbs are spread evenly along the
sides: this will help prevent overflow during baking. Bake the pie in the
middle of the oven for 15 minutes, then reduce the temperature to 350oF and
bake 35 to 40 minutes or until the center of the pie is firm and cake-like.
Serve hot from the oven or cool on a rack and serve at room temperature.
Yield: 1 pie or 8 to 10 servings.
Posted to recipelu-digest Volume 01 Number 442 by ctlindab@mail1.nai.net on
Jan 3, 1998
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”