Mix the molasses, water, lemon juice and salt in a saucepan. Bring to a boil. Add the sliced apples and simmer until the apples are tender. remove the apples from the syrup. Melt the butter in a saucepan, and blend in the flour. Pour this into the hot syrup and simmer, stirring constantly until the syrup is smooth and thick. Fold the apples into the syrup. Preheat the oven to 425ºF. Make double the recipe for the preceding Pastry. Roll out half of it and line the pie pan, letting it hang over the edge about 1 inch. Fold the extra pastry over toward the middle and flute the edges with your fingers for a built up rim. Roll out the rest of the pastry, and cut into narrow strips for a lattice top. Spoon the apple syrup mixture into the pastry lined pan. Arrange 7 or 8 strips over the top. trim the ends, moisten, and press into the rim. Lay more strips over them. leaving a diamond shaped spaces, and trimming, moistening and pressing into the edge like the first ones. Bake the pie at 425ºF. for 30 minutes. Makes one 9 inch pie