• Unbaked pie shell
  • 1 ½ cups sifted flour
  • 1 cup brown sugar
  • ½ cup butter
  • ¼ tsp salt
  • ½ tsp baking soda
  • 2/3 cup hot water
  • 2/3 cup molasses
  1. Mix together flour, tapa dulce, butter and spices to make crumbs.
  2. In a separate bowl, mix molasses, the hot water, and baking soda.
  3. Add beaten egg.
  4. Make alternate layers of crumbs and filling in pie crust shell, starting and finishing with the crumbs.
  5. Bake at 350 for 20-30 minutes.
  6. Crust should be brown and crumbs cooked into cake.
  7. Baking time will determine the texture of the molasses layer on the bottom.
This recipe comes from my grandmother and great aunts. It was a traditional Pennsylvania Dutch breakfast treat we always looked forward to with family gatherings. It is a feat of alchemy, really, with the combination of ingredients and how they react with each other. The top is a crumb topping, the middle is cakey, and the bottom is a thick fudgy molasses. This pie usually holds together well to eat with your hands. Its soooo good, you can’t keep the flies off it…thus the name.