1 x  *pastry

      1 x  *liquid:

    1/2 c  Molasses

      1 ea Egg yolk, well beaten

    1/2 T  Soda

      1 x  *dissolved in:

    3/4 c  Water, boiling

      1 x  *crumbs:

    3/4 c  Flour

    1/2 c  Brown sugar

      2 T  Shortening

    1/8 t  Nutmeg

    1/8 t  Ginger

    1/8 t  Cloves

    1/2 t  Cinnamon

    1/4 t  Salt

  Combine the ingredients for the liquid part mixing well. Combine the
  dry ingredients for the crumbs, working in the shortening. Line a pie
  pan with pastry. Make alternate layers of crumbs and liquid. Top with
  crumbs and bake at 450-F until crust edges start to brown. Reduce heat
  to 350-F and bake until firm (about 20 minutes).
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.