SYRUP MIXTURE:

2 lg eggs
2 2/3 cups ole barrel syrup*
1 1/2 tsp baking soda
2 cups boiling water

in a small mixing bowl, beat eggs with an electric mixer until thick. beat in syrup. stir in baking soda. gradually add boiling water, stirring continually until mixed. set aside until completely cool. if in a hurry, set bowl in cold water and stir gently until cool.

*ole barrel syrup will produce the best results. however, if it is unavailable in your area, a thick corn syrup may be substituted.

CRUMBS:

2 1/2 cups flour
1 1/2 cups brown sugar
1/8 tsp salt
2 tbs shortening

pastry for two 9 1/2″ single crust pies

in a large bowl, mix together flour, brown sugar, and salt. cut shortening into flour mixture with a pastry blender. set 1 1/3 cups crumb mixture aside in a small bowl. pour approximately 1 cup syrup mixture into remaining crumb mixture; mix by hand to make a thick, smooth paste. add remaining syrup mixture approximately 1 cup at a time, stirring well after each addition to keep mixture as smooth as possible.

pour syrup and crumb mixture into pie crusts; sprinkle half of reserved crumbs evenly on each pie. bake at 375 degrees for 10 minutes; reduce heat to 350 degrees and bake for 30 more minutes.if center of pie is not set at the end of this time, turn oven off and leave pies in the oven for 5-15 minutes more.

make 2 (9 1/2″) pies