For under layer. Mix sugar with flour, add molasses, egg well beaten, grated lemon rind, and hot water, and pour into prepared pie plate.
For top layer. Cream Crisco and sugar together, add eggs well beaten, milk, salt, flour, and baking powder. Spread mixture over under layer and bake in hot oven thirty-five minutes.
Sufficient for two large pies.
Almond Layer Pie
| For Pastry | |
| 2 cupfuls flour 7 tablespoonfuls Crisco | 1/2 teaspoonful salt Water |
| For Filling | |
| 6 tablespoonfuls Crisco 3/4 cupful sugar 1 lemon | 3 eggs 1/2 cupful blanched powdered almonds 1/4 teaspoonful salt |
Make short crust of Crisco, flour, salt, and water. Roll out thin, and line Criscoed pie plate with piece of paste.
For filling. Cream Crisco and sugar together, add eggs well beaten, almonds, salt, grated rind and one tablespoonful lemon juice. Mix well and spread one-half of mixture on to pastry. Then cover with a layer of pastry, the rest of mixture, and lastly cover with pastry. Bake in a moderate oven until brown. Or the pastry may be rolled out, brushed over with melted Crisco, the mixture spread over it, and rolled up to form a roly-poly. Lay on a Criscoed tin and bake in moderate oven until brown.
Sufficient for one large pie.
Flake Pastry No. 1
| 2 cupfuls flour 8 tablespoonfuls Crisco | 3/4 teaspoonful salt Just enough cold water to hold dough together |