Montgomery Pie
Pies with cakey tops and a variety of syrupy flavored bottoms are remembered especially by the older members of the Amish community. This cake in a pie shell is related to the more common shoofly pie, although its lemon-flavored bottom is reminiscent of lemon sponge pie.
Ingrediënten
Bottom
- juice and grated rind of one lemon
- 1 cup molasses
- 2 cups water
- 1 cup sugar
- 3 Tbsp. flour
- 1 egg
- 3 unbaked 9” pie shells
- Blend first six ingredients until smooth. Pour into 3 pie shells.
Top
- ½ cup butter
- 2 cups sugar
- 2 eggs
- 1 cup milk
- 2½ cups flour
- 2½ tsp. baking powder
Instructies
- Cream butter and sugar.
- Add eggs and beat thoroughly.
- Combine flour and baking powder.
- Add milk alternately with dry ingredients.
- Divide batter and pour over the syrup in the pie shells.
- Bake at 450° for 15 minutes; reduce heat to 350° and continue baking another 45 minutes.
Notes / Tips / Wine Advice:
Makes 3 9” pies
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