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montgomery pie

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is a traditional Pennsylvania Dutch dessert. It features a buttery crust, a rich and gooey molasses and lemon filling, and a light buttermilk-cake top. It's an old recipe that has a long history, and most families take pride in passing on their recipe to their children and grandchildren, so future generations can carry on the tradition of preparing this classic pie for special occasions. Most of the ingredients are standard pantry items too, so it can usually be made on a whim.

yield 8 serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For montgomery pie

  • 1 (9-inch)
    pie shell (for a single-crust pie)
  • BOTTOM LAYER
  • 1/2 cup
    molasses
  • 1/2 cup
    granulated sugar
  • 1 lg
    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 lg
    egg
  • 1 1/4 cups
    all-purpose flour
  • 1/2 tsp
    baking soda
  • 1/2 cup
    buttermilk

How To Make montgomery pie

  • 1
    Preheat oven to 375°F.
  • 2
    BOTTOM LAYER: Thoroughly combine molasses, sugar, egg, water, flour, lemon juice and zest. Pour the batter into the unbaked pie shell; set the pie aside.
  • 3
    TOP LAYER: 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.
  • 4
    Place the pie shell in the oven, and bake for 35 to 40 minutes or until the top is lightly browned across the entire surface. Let cool completely before serving.
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