• Preheat oven to 425°.

Wet Mixture:

• Add brown sugar and eggs to a mixing bowl and beat well. Add molasses.
  1/3 c. brown sugar, 4 large eggs, 1 1/2 c. light-tasting molasses (Golden Barrel unsulphered baking molasses and King Syrup are some of the best)
• Bring water to boiling, remove from heat and add the baking soda. Stir.
  1 1/2 c. boiling water, 1 tsp. baking soda
• Add soda/water mixture to the egg mixture. Mix.
• Let this mixture cool a bit while you prepare the crumb mixture.

Crumb Mixture:

• Mix flour, brown sugar, salt, baking soda, & cream of tartar in a mixing bowl.
  3 c. all purpose flour, 3/4 - 1 c. brown sugar, 1/4 tsp. salt, 1/8 tsp. cream of tartar, 1/2 tsp. baking soda
• Add shortening of choice. Using a pastry blender or your mixer, mix until you have fine crumbs.
  3/4 c. lard, shortening, or butter

To Make the Pie:

• Add a scant 2 cups of the crumbs to the wet molasses mixture. Then divide the wet batter between the two pie crusts.
  2 (9") unbaked pie crusts
• Quickly cover with the reserved crumb mixture (try to get all the edges covered as well).
• Bake immediately, at 425° for 10 minutes. Reduce temperature to 350° and continue baking for another 40 minutes or until the pie is set and not too jiggly.
• Cool and store, loosely covered, at room temperature. You can also wrap and freeze one pie for later.