#441 - Shoe Fly Pie

(by Nancy Persing - friend)

Makes TWO pies:

2 unbaked pie crusts (either store bought or homemade--our pie crust recipe is #33)
2 - 9" x 1 1/4" pie plates
2 1/2 cups flour
1/2 cup Crisco
1 tsp. salt
1 tsp. baking powder
1 cup white sugar
1/2 cup Brer Rabbit light baking molasses
1 1/2 cups Karo dark corn syrup
2 tsp. baking soda (dissolved in 2 cups hot water)
2 beaten eggs

In a large bowl using your hands, add flour, Crisco, salt, white sugar, and baking powder--mix until it forms crumbs. In a separate bowl, add molasses, hot water with baking soda, eggs, and 2/3 cup of the crumb mixture that you made previously--stir with a wooden spoon. Place the two pie crust doughs into 2 - 9" x 1 1/4" deep pie plates. Flute the edges. Pour half of the molasses mixture into each of the two pie doughs. Sprinkle half of the leftover crumb mixture evenly over each of the pies. Bake at 400 degrees for 10 minutes. Turn heat down to 350 degrees and bake 30 minutes longer.