ARCHIVES: Thick Milk Pie




THICK MILK PIE! it’s the pie of the month... but what the heck is thick milk? Also sometimes called clabber or clobbered milk... it’s unpasteurized milk that has gone sour and thickened, but somehow still yummy...? (think yogurt and you could believe it). A popular drink or spread in the pre-refrigeration days. seriously. This particular pie recipe is Amish. If you want to try making some yourself, mix a couple teaspoons of buttermilk into a quart of unpasteurized milk (if you can find it) and put in a sterile container wrapped in a towel, and stick in some corner at about 75 degrees F for 24 hours. Otherwise try this pie with plain yogurt... it’s an OK modern-day substitute.
OK
pie recipe makes 2 pies... you could cut it in half if you can measure out half an egg...

3 eggs
1 cup molasses
1 cup sugar
1/2 cup flour
1 teaspoon soda
3 cups thick sour milk
2 9" unbaked pie shells

Beat eggs. Add molasses. Combine sugar, flour, and soda and add to egg mixture. Add thick milk.

Pour into 2 unbaked pie shells. Bake at 400 degrees for 10 minutes; then at 325 degrees for 40-45 minutes.