GREEN CURRANT PIE
Line a pie-tin with rich pastry; place oil this crust 2 tablespoonfuls of flour and 2 tablespoonfuls of sugar; then add 2 cups of well-washed and stemmed green currants, previously mixed with 1 tablespoonful of cornstarch, moistened with a small quantity of cold water. Add 1 cup of sugar (from which had been taken the 2 tablespoonfuls placed on crust;) add 2 tablespoonfuls of water; cover with a top crust, cut small vents in crust, bake in a moderate oven. When crust loosens from side of pan the pie should be sufficiently baked.
A COUNTRY "MOLASSES" PIE
Place in a mixing bowl ¾ cup flour (generous measure), ½ cup granulated sugar, 1 generous tablespoonful of butter.
Crumble all together with the hands until quite fine. Then to ¼ cup of New Orleans (baking) molasses add ¼ cup of boiling water and ¼ teaspoonful of soda (saleratus). Beat together the molasses, water and soda until the mixture is foamy and rises to top of cup. Then pour into a medium-sized pie-tin, lined with pie crust (the pie-tin should not be small or the mixture, when baking, will rise over top of pan). Sprinkle the prepared crumbs thickly over the molasses mixture and with a spoon distribute the crumbs well through the mixture. Bake in a moderate oven from 25 to 30 minutes and you will have the old-fashioned pie your Grandmother used to bake.
When her baking finished, she had dough remaining for an extra crust. Children always called this "molasses candy pie," as 'twas quite different from the "molasses cake batter" usually baked in crusts.