Baking day 2

Today is the Congressional Cook-off at work, so I made shoo-fly pie again last night. I used a different crust recipe. I took it from Michael Ruhlman's "Ratio" book (the same source as my recent pizza dough and pasta recipes). Once again, Ruhlman was incredible. I just made the basic pie crust, but the ratios were excellent. The consistency was perfect, and it was really easy to work with. The pie is the one in the foil pan in the picture (so I can easily bring it for the cook-off and not worry about losing my grandmother's pie plate).

I also realized I forgot to post an update on my first attempt at the pie. The crust recipe I used called for 1 tbsp. salt. This seemed like a lot to me, but I dutifully followed it, thinking it might be a secret to offset the sweetness of the pie. It was not. Or at least, everyone agreed the crust was too salty.

Also, I discovered I really dislike molasses. I had never liked molasses cookies my mom made at Christmastime (though I was happy to decorate them). But I thought this pie was awful. It was only after others at work ate it and assured me they really liked it, that I realized I must just really dislike molasses — and since that's basically the filling for shoo-fly pie, I'll never like it.
After that glowing recommendation, if anyone is interested in shoo-fly pie, I found my filling recipe here and used the second recipe on the page. I swear my co-workers enjoyed it even if I didn't.

Since the crust recipe makes two crusts (for two pies or a pie with a cover or lattice top) AND since I have a refrigerator full of egg parts, I decided to make quiche, too. I found this Paul Deen recipe online, and it worked really well. I cut back on the bacon a bit (a small attempt to make it healthier, I suppose, if that's possible), but it was excellent. I also ended up using a mixture of cheddar and swiss cheese.

Now if I just eat scrambled eggs for a week straight, I might solve the rest of my egg surplus. (I would like to use some of the yolks to make eggs benedict, but I doubt I'll have time for that this week.)