• For crust: Let pie crust stand at room temperature for 15 minutes. Unroll pie crust. Ease into a 9-inch pie plate, being careful not to stretch pastry. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Set aside.

  • For filling: In a medium bowl, combine boiling water and baking soda. Stir in molasses, maple syrup, corn syrup and cloves. Let mixture cool about 30 minutes or until just warm. Beat in eggs.

  • For topping: In a small bowl, combine flour, brown sugar and cinnamon. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs; set aside.

  • Sprinkle 1/2 cup of the topping over the bottom of pie shell. Carefully pour in the filling. Sprinkle remaining topping evenly over pie (make sure to cover entire surface with crumbs to prevent filling from bubbling out during baking). To prevent overbrowning, cover edge of pie with foil.

  • Bake in a 375 degree F oven for 20 minutes; remove foil. Bake for 20 to 25 minutes more or until mixture appears set when gently shaken. Cool on a wire rack. Serve slightly warm or at room temperature. If you like, serve with whipped cream. Store, covered, in the refrigerator. Makes 8 servings.

Nutrition Facts

504 calories; 22 g total fat; 10 g saturated fat; 3 g polyunsaturated fat; 7 g monounsaturated fat; 83 mg cholesterol; 321 mg sodium. 430 mg potassium; 73 g carbohydrates; 1 g fiber; 38 g sugar; 8 g protein; 979 RE vitamin a; 203 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 319 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 4 mg iron;