This recipe is Pennsylvania Dutch, or more accurately, Pennsylvania German, since the Amish people first fled Germany to Holland and later came to America when Holland also proved intolerant of their lifestyle.
So-called “plain people,” because of their avoidance of any sort of ornamentation, their foods also tend to be simple but, as in this example, rich. Because they are hardworking people, primarily farmers, they can use up these calories with ease. For most of the rest of us, however, this sort of fare must be a rare treat.
The particular copy of the recipe Grandma Hedbor has is at least 50 years old, and was probably copied from a much older one. The Roberts family, of course, settled in Pennsylvania very early, and was part German to boot, but not Amish. But apparently they had some friends among the Amish settlers who arrived there a bit later. Mom is only assuming that’s how this recipe found its way into the family. It was certainly a great favorite with all the Roberts, but Grandmother Roberts never cared for it. She had been given a molasses tonic as a small child and never liked the taste of molasses after that. Her opinion of this pie was not improved by her first experience with it. When she was just a new bride, she asked Grandfather Roberts’ mother how to make it, and Great-Grandma Anna Roberts said, “Just pour molasses in a pie shell.” Naturally, it boiled all over the oven, making a terrible mess, and that, of course, was long before the days of self-cleaning ovens. Even when you follow the recipe, it can bubble over, so put a large pan underneath to catch the drips.
1 uncooked pie crust
Sift together:
350 ml flour
225 ml sugar
5 ml cinnamon
Mix in to make coarse crumbs:
125 ml butter (The old recipe says in “old fashioned pies” a mixture of half butter, half lard, was used.)
Beat together:
225 ml boiling water
3 ml baking soda
175-225 ml black strap molasses
Stir in:
15 ml vinegar
Pour molasses mixture into pie crust. Top with crumbs, which should be spread thickly and evenly. Bake in a “moderate” oven (about 175-180) “until done.” Maybe an hour or so, depending on how much molasses you used. With 175 ml, a knife should come out clean. With more – well, you’re on your own, but it’s better that way!