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 BBS: The GWE BBS [ASV/CIN]
Date: 08-09-93 (17:54)             Number: 380
From: RANDY SHEARER #25 @9098*1    Refer#: NONE
  To: GATEKEEPER #1 @1319001*1      Recvd: YES 
Subj: Shoo fly pie          2/2      Conf: (37) Home Cooki
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>>> Continued from previous message
---------- Recipe via Meal-Master (tm) v7.02

     Title: Wet-Bottom Shoo-Fly Pie
Categories: Desserts, Pies, Cakes
  Servings: 12

-------------------------------FOR THE CRUST-------------------------------
      2 c  Flour
      7 tb Water
           Egg
    2/3 c  Shortening; butter flavored
      1 ts Salt
-------------------------------FOR THE CRUMBS-------------------------------
      4 c  Flour
      2 c  Sugar
      1 tb Baking soda
      1 c  Butter or margarine
------------------------------FOR THE FILLING------------------------------
      2 c  Molasses; unsulfured
      2 c  Water; warm
           Egg
      2 ts Baking soda

     Heat oven to 400 degrees.

     For the crust, combine flour and salt in a medium bowl. Cut in
  1/3 cup shortening using pastry blender until all flour is
  blended in to form fine crumbs. Cut in remaining 1/3 cup
  shortening until coarse crumbs form. Stir in egg.

     Sprinkle with water, one tablespoon at a time, up to 7
  tablespoons. Toss lightly with fork until dough will form a ball.
  Press between hands to form two 5 to 6 inch "pancakes".

     Flour rolling surface and rolling pin lightly. Roll one
  "pancake" into circle. Trim one inch larger than 9 inch pie
  plate. Fold in half and ease into pie plate, pressing in. Flod
  edge under. Flute. Repeat for second pie shell.

     For the crumbs, combine flour, sugar and baking soda in a
  large bowl. Cut in butter until crumbs form.

     For the filling, combine molasses, water, egg and baking soda
  in large bowl. Beat at low speed of mixer until blended. Add half
  the crumb mixture to filling. Beat at low speed just until
  blended. Fill each unbaked pie shell a little over half (you
  might not use all the filling). Sprinkle half the remaing crumbs
  over each pie.

     Bake at 400 degrees for 10 minutes. Reduce temperature to 375
  degrees. Bake 35 to 40 minutes or until knife, inserted in
  center, comes out clean. Cool to room temperature befor serving.

     Makes two 9 inch pies.

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 þ SLMR 2.1a þ BTW, FWIW, IMHO, yes. OTOH, AAMOF, maybe not.
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