A tart with an uncooked pie shell of some sort. This recipe is for a smaller pie, like the pre-made pie crusts in the foil tins (8 inches, I think). I have messed this pie up several times trying to use a bigger more "modern" deep dish pie pan and adjusting the ingredients.
You have The Goo and The Crumbs. Both are easy and cheap. Once you have both, you pour The Goo into the pie shell, and sprinkle the crumbs on top, and right into the oven it goes. It's magic.
1 cup hot water
1/3 cup molasses
1/3 tablespoon baking soda
Mix above together until molasses is dissolved. I usually do it on the stovetop, but I don't think you have to as long as the water is hot enough to mix with the molasses. That's it! No, seriously, that's it.
1 cup flour
1/4 cup butter
1/3 cup sugar
Mix together with your hands until the texture of sand. That's it!
Pour The Goo into the pie shell... and then sprinkle The Crumbs on top of The Goo. Do not mix! Just sprinkle. You want to avoid a mountain of crumbs in the center of The Goo. Nice, even sprinkling. (Apparently this crumb-sprinkling is what makes the gooey bottom layer at the end).Now--be careful transporting to oven because The Goo is watery--bake at 350 degrees for 30 minutes.
That's it! Done! Best served at room temperature, but if you are impatient to dig in, as we usually are, give it 15 minutes or so at least. WISHING I could make this and eat it, yum yum.