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Montgomery Pie

Montgomery Pie
By Pat Lawson on Monday, January 6, 2014 at 8:44pm
pastry for a 9 inch single crust pie
1/2 C. molasses
1/2 C. white sugar
1 egg
1 C. water
2 Tbs. all-purpose flour
3 Tbs. fresh lemon juice
1 Tbs. lemon zest
2/3 C. white sugar
1/4 C. butter
1 egg
1 1/4 C. all-purpose flour
1/2 tsp. baking soda
1/2 C. sour milk

Preheat oven to 375 degrees F. To make sour milk: Combine 1/2 C. minus 1-1/2 tsp. with 1-1/2 tsp. lemon juice or white vinegar. Combine the molasses, 1/2 C. of the white sugar, 1 egg, water, 2 Tbs. of the flour and lemon juice and rind. Mix thoroughly and pour into the unbaked pie shell. Cream the butter or margarine with the remaining white sugar until light and fluffy. Add the remaining egg and beat thoroughly. Sift the remaining flour and baking soda together then add to the creamed mixture alternately with the sour milk. Spread over the top of the mixture in the pie shell. Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes.

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