Shoofly pie

1 1/2 cups sifted flour
1/2 cup sugar
1/8 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/3 cup butter or margarine
3/4 cup dark old fashioned molasses
3/4 cup water
1/2 teaspoon baking soda
one unbaked pastry shell (fitted into a
9 1/2-by 1 1/4-inch heat-resistant glass
pie plate so crust has a fluted edge).

Method: Sift together the flour, sugar, salt, nutmeg and cinnamon.
Add butter; cut in with two knives or pastry blender until fat is
entirely worked into flour mixture. Stir molasses, water and baking
soda, together well. Pour molasses mixture into unbaked pastry shell;
spoon crumbs all over top of liquid. Bake in a moderate (375 degrees)
oven 35 minutes. Serve warm with lemon sauce.

Lemon Sauce

2 tablespoons cornstarch
1/2 cup sugar
1/4 teaspoon salt
2 cups boiling water
1 tablespoon grated lemon rind (zest)
3 tablespoons lemon juice
1/4 cup butter or margarine

Method: Stir cornstarch, sugar and salt together thoroughly in
saucepan. Add lemon rind. Gradually stir in boiling water until
smooth. Cook and stir constantly over moderate heat until boiling,
thickened and clear. Remove from heat; stir in lemon juice and
butter. Serve warm over portions of Shoofly Pie. Makes 2 1/4 cups.

Source: New London, CT - The Day newspaper; Feb 3, 1955