Montgomery Pie

By -
0
682

Ingredients

  • Unbaked pie shells ? for one large deep dish 10-in. pie pan or two 8-in. pie pans
  • Lower part:
  • 1/2 cup sugar
  • 1 tablespoon flour
  • 1 egg
  • 1/2 cup molasses
  • 1 lemon ? juice and rind (For extra tartness and flavor, add the juice of another 1/2 lemon.)
  • 1/2 cup cold water
  • Topping:
  • 1/4 cup butter or shortening
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1/2 cup buttermilk (can substitute with sour milk)
  • 1 1/4 cups sifted flour

    • Directions

    Lower part: Mix the flour into the sugar, and add it to a slightly beaten egg in a medium-size bowl. Add the molasses, lemon rind, and lemon juice, and mix. Add the water and mix well. The mixture will be liquid-like. Place the mixture into the pie pans that are lined with the pie shells.
    Topping: Beat the shortening and sugar until light and fluffy. Add the egg. Combine the soda with the buttermilk, and add it to the shortening and sugar mixture alternately with the flour.
    Spoon the topping on the mixture in the pie shell. Bake at 425 degrees for 15 minutes; then bake at 350 degrees for 30 minutes.
    Penn State Cooperative Extension

    STAY INFORMED. SIGN UP!

    Up-to-date agriculture news in your inbox!

    SHARE
    Previous articlePeach Pie Filling for Freezing
    Next articleVery Chocolate Pecan Pie

    NO COMMENTS