Thanks to everybody for requesting Chef George Geary's Shoo-Fly Pie recipe! And congrats to Julie, our winner! She got a copy of George's cookbook, The Complete Baking Cookbook. Look for more web based prizes in the coming weeks!

Makes 2 - 9inch pies

Everyone has their own little secret, for shoo-fly pie. The trick to a good pie is definitely in the molasses.

Crust:

2 cups all purpose flour

1 tablespoon salt

2/3 cup unsalted butter, divided

5-7 tablespoons ice water

1 large egg

Crumbs:

4 cups all purpose flour

2 cups sugar

1 tablespoon baking soda

1 cup unsalted butter

Filling:

2 cups unsulphured molasses

2 cups warm water

1 large egg

2 teaspoons baking soda

Preheat oven to 400°F

Crust:

Combine flour and salt in medium bowl. Cut in 1/3 cup butter using pastry blender (or 2 knives) until flour blends into fine crumbs. Cut in remaining 1/3 cup butter until coarse crumbs form. Stir in egg. Sprinkle with water, one tbsp at a time. Toss lightly with fork until dough forms a ball. Press between hands to form two 5-6 inch "pancakes." Flour rolling surface and rolling pin lightly. Roll one "pancake" Into circle to fit the 9-inch pie pan. Flute and repeat for second pie shell.

Crumbs:

Combine flour, sugar, and baking soda in large bowl. Cut in butter with pastry blender (or 2 knives) until crumbs form. Set aside.

Filling:

Combine molasses, water, egg and baking soda in large bowl. Beat at low speed of electric mixer until blended. Add half the crumb mixture to filling. Beat at low speed just until blended. Pour into unbaked pie shells, filling a little over half full (you may not use all the filling)

Sprinkle remaining crumbs over both pies. Bake at 400°F for 10 minutes. Reduce oven to 375°F. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 10 minutes on cooling rack.

You can serve with slightly whipped cream.