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Print this Recipe    Shortcrust pastry

2 cups molasses or treacle
1 cup fresh white breadcrumbs
1 tsp lemon juice
1 egg beaten with a tsp of water

Use two-thirds of the shortcrust pastry to line a 9-inch pie pan.
Crimp the edges with a fork.

Mix the syrup, breadcrumbs and lemon juice and spread them over
the pastry. Roll out the remaining pastry, cut it into 1/4 inch
strips and form a lattice top over the filling. Brush the pastry
with egg and water mixture and bake at 350F for 10 minutes. Reduce
heat to 300F and bake for another 20-25 minutes, or until filling
is slightly set. Serve hot.

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