Art Roman (The Kitchen Workshop, Paoli, Pennsylvania)
Yields 1 (9-inch) pie
2 cups all-purpose flour
⅔ cup packed light or dark brown sugar
½ cup solid vegetable shortening
½ teaspoon baking soda
⅓ cup boiling water
⅔ cup cold water
1 large egg, beaten
1 cup packed light or dark brown sugar
1 cup dark molasses
1 (9-inch) unbaked pie crust
In a medium bowl, combine the flour and brown sugar. Cut the shortening into the flour and brown sugar using a pastry blender or two knives until crumbly.
Preheat an oven to 350°F.
Dissolve the baking soda in the boiling water, then add cold water.
In a small bowl, stir the beaten egg into the brown sugar, add the molasses to this mixture, and then add the baking soda-water mixture and mix.
Pour into a 9-inch unbaked pie crust and bake for 10 minutes. Reduce the oven to 325°F, sprinkle with the topping, and bake for 50 minutes longer or until done in the center. Allow to cool before slicing.