riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) (12/29/90)
Shoofly Pie -- From The Frugal Gourmet Cooks American by Jeff Smith ----------- Liquid Layer: 1/2 T baking soda dissolved in 3/4 c boiling water, cooled 1/2 c molasses 1 egg yolk, beaten well Crumb Layer: 1/4 c flour 1/2 t cinnamon 1/8 t each nutmeg, ginger, and cloves 1/2 c brown sugar 1/2 t salt 2 T shortening (Crisco) Shell: 1 unbaked 9 inch pie shell Combine the liquid ingredients. Be sure that the soda water is not hot. Combine all the crumb ingredients except the shortening. Mix well and then stir in the shortening using a fork. Work until it is a crumb consistency. Put one third of the crumb mixture in the bottom of the pie shell. Pour on top half of the liquid and then top with a third more crumbs. Add the rest of the liquid and top with the remaining crumbs. Bake at 400 deg. F. until the shell begins to brown, about 10 minutes. Turn oven to 325 deg. F. and bake until the center is a bit firm, about 30 minutes.