ARCHIVES: Montgomery Pie!

 

Hey there.
Soooooo, the pie I had planned to send out for July (yes, I do plan ahead sometimes, thank you.), i decided just at the last minute not to send out. Anyway…since I am suddenly in need of a new July pie, and since I’ve been looking for a way to introduce you to the strange and delicious Montgomery Pie, and because it happens to be the 30th birthday of my good friend HANNA KOLODZIEJSKI tomorrow, and I happened to find a recipe for Montgomery Pie in an old community ookbook from Longmeadow Massachusetts… which happens to be the exact little town where Hanna K. grew up, i decided this had to be the pie this month… it just had to.
But don’t be misled, dear pie fan, the origin of the pie is not Mass, but Pennsylvania (by way of the Pennsylvania Dutch, most likely from Montgomery County, PA), and guess what? Hanna K’s family is from PA…Yeah, seriously, The coincidences are endless.

OK. So this pie is like a lemony and more cakey version of a shoo-fly pie. Try it. And toast the divine Hanna K. when you’re eating it…

Montgomery Pie (makes two)
Topping:
1 C. light brown sugar, 1 C. molasses, I egg, 2 C. Hot water, juice + rind of one lemon.
Combine all and mix well.
Filing:
½ C. shortening, ½ C. sugar, 1 egg, 2 ½ C. Flour, 2 tsp baking powder, ½ tsp salt, 1 C. milk, 1 tsp. vanilla.
Two pie shells, unbaked.
Cream shortening w/ sugar. Add egg and mix well. Sift flour with baking powder & salt. Add alternately with milk to creamed mixture. Add vanilla. Pour half mixture into each pie shell. Cover them with topping.
Bake 350 degrees F, 32-40 min or until cakey topping springs back to touch.