1 c. table molasses (golden, barrel or King syrup)
1/2 c. granulated sugar
1 lg. egg, slightly beaten
2 tbsp. all-purpose flour
1/2 tsp. salt
2 c. hot water
1 tsp. vanilla
2 unbaked 9-inch pie shells

CRUMB TOPPING:

1 c. granulated sugar
1/4 lb. (1 stick) butter
2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar

Combine molasses, sugar, egg, flour and salt in a 1-quart saucepan and mix well. Gradually add hot water and cook over medium heat until thickened, about 6 minutes, stirring constantly. Remove from heat, add vanilla. Cool and pour into unbaked pie shells.

CRUMB TOPPING: Mix all ingredients together in a large bowl, cutting with pastry blender until it forms fine crumbs. Divide crumbs in half, spreading evenly over each pie. Bake in preheated 375 degree oven for 10 minutes. Reduce heat to 350 degrees and bake about 30 minutes or until center doesn't shake when jiggled.