Liquid: dissolve a half teaspoon of baking soda in three-quarters of a cup of boiling water; add a half cup of light table syrup and one beaten egg.
Crumbs: Mix three quarters of a cup of flour; two tablespoons of shortening; a half cup of brown sugar and a half teaspoon each of salt and cinnamon. Form the mixture into crumbs.
Pour the liquid mixture in an unbaked pie shell, then add the crumbs to the top and bake for 30 minutes at 350.
Chicken Pot Pie
1-1/2 lbs. or 5 cups of Pastry Flour
3/4 tsp. salt
1/2 tsp. Baking Powder
4 Large Eggs
3/4 cup warm water
Mix or knead by hand for 10 minutes. Dough consistency should be somewhat stiff, yet pliable and smooth. Roll dough to approx. 1/8 inch thick, then cut into squares 2"x2".
Boil 1 stewing chicken until tender. Should have at least 3 quarts of broth when finished. Remove chicken from bone and cut into small pieces. Get broth boiling, add 1 tbsp. onion, salt and pepper to taste, and 1 tbsp. parsley flakes. Drop dough pieces one at a time, constantly stirring so they do not stick. Add chicken, stirring occasionally after starting to boil, simmer until dough is cooked.