This is a traditional Pennsylvania Dutch dessert. Different from Shoo Fly Pie and its bold molasses bottom layer and crunchy upper layer of crumbs, Montgomery Pie features a molasses and lemon laced bottom filling layer and a light buttermilk-cake top.
It’s a very old hand-written recipe from my very old and banged up recipe file and is a pie that has a long history in Amish and Pa. Dutch households.
Use your favorite pie crust recipe, refrigerated crust, or frozen for this, your choice.
Montgomery PieCourse: DessertsCuisine: Pa. Dutch, Coal RegionDifficulty: Intermediate
Pastry for one 9 inch pie
- Bottom Layer
1/2 cup molasses
1/2 cup granulated sugar
1 large egg
1 cup water
2 Tbsp all-purpose flour
3 Tbsp fresh lemon juice
1 Tbsp fresh lemon zest
- Top Layer
1/4 cup unsalted butter
2/3 cup granulated sugar
1 large egg
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 cup buttermilk (or sour milk = 1/2 cup whole milk plus 1-1/2 teaspoons white vinegar. Mix and allow to stand 10 minutes)
- Preheat oven to 375°F.
- Thoroughly combine molasses, sugar, egg, water, flour, lemon juice and zest. Pour the batter into the unbaked pie shell; set the pie aside.
- Cream the butter and sugar together until light and fluffy. Add the egg and beat thoroughly.
- Sift the remaining flour and baking soda together and then add it to the creamed mixture alternately with the buttermilk. Mix until well blended. Add it to the pie shell, spreading it evenly over the bottom layer.
- Place the pie in the oven, and bake for 35 to 40 minutes or until the top is lightly browned across the entire surface.
- Cool completely before serving.