MONTGOMERY PIE
A Pennsylvania Dutch classic, this pie teams a buttery crust with a gooey molasses and lemon filling and a buttermilk cake topping. Martha made this recipe on episode 708 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 16
Steps:
- Make the crust: On a lightly floured work surface, roll pate brisee to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge, and crimp as desired. Refrigerate 30 minutes.
- Preheat oven to 375 degrees. Line crust with parchment and fill with pie weights or dried beans; bake until crust is set, 25 to 30 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool on a wire rack. Increase oven temperature to 425 degrees.
- Make the bottom layer: Whisk to combine brown sugar and flour in a small bowl. In a medium bowl, whisk egg; add molasses and lemon zest and juice and whisk to combine. Add water, whisking until thoroughly combined. Set aside while you prepare the top layer.
- Make the top layer: In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add vanilla and egg; beat until well combined. Whisk together flour and baking soda. Add buttermilk in two additions, alternating with the flour mixture, beginning and ending with the flour. Scrape down sides as needed. Pour bottom layer into cooled crust, then dollop top layer over bottom layer to cover. Bake for 15 minutes. Reduce oven temperature to 350 degrees and bake until well browned, 35 to 40 minutes more. Transfer to a wire rack to cool completely. Serve with whipped cream, if desired.
MONTGOMERY PIE
This pie is a favorite with my in-laws, with their Pennsylvania Dutch background.
Provided by JBS BOX
Categories Desserts Pies Vintage Pie Recipes Buttermilk Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine 1/2 cup sugar with 2 tablespoons flour and mix well. Stir in the molasses, egg, 1 cup water, lemon juice and lemon zest. Mix thoroughly and pour into the unbaked pie shell.
- Cream the butter with the remaining 2/3 cup white sugar until light and fluffy. Add the beaten egg. Sift 1-1/4 cups flour and baking soda together, then add to the creamed mixture alternately with the buttermilk or sour milk (see Cook's Note). Spread over the top of the mixture in the pie shell.
- Bake in preheated oven until filling is set, 35 to 40 minutes.
Nutrition Facts : Calories 440.9 calories, Carbohydrate 72.6 g, Cholesterol 62.4 mg, Fat 14.8 g, Fiber 1.5 g, Protein 5.8 g, SaturatedFat 6 g, Sodium 279 mg, Sugar 41.6 g
MONTGOMERY LEMON PIE
Steps:
- Layer 1: Beat ingredients until smooth. Pour into unbaked pie shell
- Layer 2: Beat together soft butter and egg. Add sugar and baking powder. Alternately add milk and flour. Beat until smooth. Spoon mixture over first layer.
- Bake at 350 degrees F for 35 to 40 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MONTGOMERY PIES
Make and share this Montgomery Pies recipe from Food.com.
Provided by Ann Arber
Categories Dessert
Time 55m
Yield 4 pies, 32 serving(s)
Number Of Ingredients 12
Steps:
- First, you need 4 pie shells in pie pans.
- Mix wet bottom and pour into shells.
- Top with cake batter.
- Bake at 450 for 10 minutes then 350 for 30 minutes.
Nutrition Facts : Calories 204.9, Fat 5.8, SaturatedFat 1.6, Cholesterol 27.5, Sodium 45.4, Carbohydrate 36.8, Fiber 0.5, Sugar 24.7, Protein 2.3
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