This winter I dragged some of my Mom’s old recipe books along with me to Fort Lauderdale, and today I began to thumb through her old Mennonite Community Cookbook . (That 15th Edition copy was printed in 1971, the year Peepaw and I were married.) I came across a recipe for Montgomery Pie.
I had never heard of Montgomery Pie, so I did some online research. It’s a close relative of that famous Shoofly Pie. There are many stories about how Montgomery Pie got the name, but one version sounded very plausible to me. Some folks say the pie was invented in Montgomery County, Pennsylvania. The author of the Mennonite cookbook pie recipe was Ida M. Gable…and she lived in (wait for it) Pennsylvania!
I quickly realized I had all the ingredients on hand to whip up this dessert. And that reminded me of how so many old recipes called for SIMPLE ingredients that most cooks already had on hand.
I felt I just HAD to “tweak” that original recipe just a smidge. The original recipe called for sour MILK…but since I had a jug of buttermilk in the refrigerator I used it instead. (Just call me a rebel!)
The recipe was simple and straightforward…just like many old fashioned recipes.
There are TWO parts to this pie mixture. And since the first part includes some sticky molasses I wanted to share a MEEMAW TIP with you. Always spray your measuring cup with cooking spray when you are measuring anything sticky! I even snapped this photo to show you how that molasses simply slid out of that measuring cup. Easy Peasey!
I mixed up the Montgomery Pie Part One and poured it into the unbaked pie 9 inch pie shell.
Then I mixed up Montgomery Pie Part Two and carefully poured it over the liquid layer that I had already poured into the unbaked pie crust. This step made me a little nervous since I was afraid Part Two might just SINK to the bottom of Part One…but low and behold it floated!
Hallelujah!!! So far so good!
I baked the pie at 375 degrees for about 45 minutes, and since I had never made a Montgomery Pie before I had no idea how “jiggley” it should be when finished baking. So I “eyeballed” it. And THIS is how it looked when I pulled it out after the written time on the recipe. It looked good to me.
So after it cooled I cut a piece…and that’s when the trouble started. The bottom layer was totally runny and the crust was still partially unbaked!
So I slid that piece back into the pie pan and shoved it BACK into the oven for what seemed like FOREVER.
Now you may remember I have been having oven temp issues, so I wasn’t sure whether to blame the recipe or my oven or ME. But I finally decided it MUST be completely baked and I pulled it out for the second time.
The piece looked much more like photos of shoofly pie so I took that as a good sign.
And the taste was rather bland, but OK.
If I decide to make it again I will definitely add more lemon zest and more lemon juice to perk up the flavors.
I suddenly realized how lucky I am to spend hours in the kitchen with our grandkids so I can SHOW them how my recipes are supposed to look and taste. They won’t ever have to guess!
So PLEASE Dear Readers…If ANY of you have made a Montgomery Pie please leave a comment and let me know how that darn pie is SUPPOSED to look…and taste!
Yup…I sure hope I have some subscribers in Montgomery County, Pennsylvania because I’m sure they could solve the mystery of my Montgomery Pie!
Montgomery Pie
This dessert is a staple in many Amish and Mennonite Homes.
Ingredients
- 1/2 Cup Molasses (FIRST 6 INGREDIENTS-BOTTOM)
- 1/2 Cup Sugar
- 1 Egg
- 1 Cup Water
- 2 Tblsp Flour
- 1/2 to 1 Lemon (Juice and Zest) I would use a whole lemon next time
- TOP PART OF PIE-NEXT 6 INGREDIENTS
- 2/3 Cup Sugar
- 1/4 Cup Butter
- 1 Egg
- 1/2 tsp. Baking Soda
- 1/2 Cup Sour Milk (I used Buttermilk)
- 1 1/4 Cups Flour
- 1 Unbaked Pie Crust for 9 inch pie
Instructions
-
Preheat oven to 375 degrees. Place pie crust in a 9 inch pie plate and set aside. Combine first SIX ingredients (molasses, sugar, 1 egg, water, flour and juice and rind of lemon) in a mixing bowl and pour into unbaked crust. For Top Layer combine sugar and butter. Add 1 egg and beat thoroughly. Add the milk alternately with the baking soda and the flour that have been combined. Spread the topping over the bottom layer ingredients in the pie shell. Bake at 375 degrees for 35-40 minutes or until pie feels rather firm when gently shaken.
Between 1977-1981 in Hagerstown, MD, the Martin’s grocery stores had Montgomery pies, and they sold out quickly. I’d often start shopping at the bakery in hopes I’d snag one. It was lighter than shoofly, and I don’t recall a heavy top, but something more like a chess pie looks. It was maybe lemony, but not overly, just lemon colored, so I always thought lots of eggs and assumed lemon. For that reason, I think dark molasses was not used. The recipes with light syrup, maybe Karo syrup, seem more likely to be intended. Maybe the Mennonite/Amish call both molasses. Delicious pie, much better to me than Shoofly. No need for whipped cream or ice cream, just eat the pie cold or room temperature.
Thanks for that information Ann! It makes me hungry to whip up another one of those pies!! 🙂
XOXO
Meemaw
I think you are correct as my PA Dutch mother and all her family always called all syrups molasses.
My mom and aunt Mary taught me about Montgomery pie. The only thing I do differently than they did is I use a whole lemon and I always try to buy a BIG lemon. Also I always used king syrup instead of molasses
Thanks for your comment Patricia.
Happy Baking!
XOXO
Meemaw
You deserve 10 stars my friend, for trying this, then 5 stars for you 🙂
My name is Imad, and an executive chef of my own bakery. We successfully bake Montgomery pies in our shop using almost the exact recipe as yours but with a little tweak. Only bottom ingredients:
Instead of using one cup of water, try 1/3 of a cup. Istead of 1/2 cup of molasses, use 1/4.
2/3 cup of sugar instead of a 1/2. Now, after you pour the batter in the already intensely docked unbaked pie dough, immediately put the pie in the oven, covered with aluminum foil, for 10min, while you are prepping the top layer.
After 10 min, take pie out, then add the cakey top batter. Still covered, just loosely though, bake for at least another 45 minutes. After that, uncover the pie and start your quality control 👍🌷😊
Hi Imod! Thanks so much for your stamp of approval…and for your recipe suggestions! The next time I tackle this pie I’ll give them a try!
Happy Baking!
XOXO
Meemaw
I just made 2 montgomery pies from my Mother’s recipe, and I put the thick part in the pie shell first and the liquid on the top. It is amazing when the pie is finished baking, the liquid part is on the bottom.
Thanks for your comment Jean. Once again we learn that baking is a science. Amazing things happen in that oven! 🙂
XOXO
Meemaw
Hello Jean,
My Mom is from PA, Grants County. My favorite dessert was was Montgomery Pie, but that recipe must not have been saved when she passed. None of my sisters remember this dessert, so I googled it and found this site. You mentioned a different method to make the pie with the liquid part first. Could you share your recipe with me? I really remember the lemony crust being delicious.
Thank you very much!
Cheryl Young
I’m so sorry that recipe was lost in your family. Unfortunately I am not a good source for that information, but I know who might be! Please Contact Kevin Williams on his blog called Amish365.com I’m pretty sure his Amish and Mennonite followers will have the answer to your question. And please let me know how it goes. 🙂
XOXO
Meemaw
I used to make Montgomery pie years ago when I began working in a bakery. Yes, the “top” went in the crust first, and floated to top during the baking process. Delicious pie! I really need to make myself one now!
Go for it Jim!!
XOXO
Meemaw
Exactly how I make mine. It’s easier to do that way. I just made 10 -9” deep dish. And only 2 are left
Thank you both for your comments!
XOXO
Meemaw
My mother always used King Syrup as molasses. The other brand was Turkey Table Syrup. This gives a sweeter taste and allows the lemon to be tasted. King Syrup used to be made in Baltimore and it was sold in large tin cans. Then Buckner Foods in Kentucky bought it and then a company in New York state. If you search for King Golden Syrup you will find it for sale at different websites. If in Lancaster county PA, many local grocery stores sell it.
Thanks so much for your information David! I appreciate it!
XOXO
Meemaw
I got my recipe from a neighbor and it is a favorite with our family I use King Syrup as well and it has a great taste My recipe makes 3 pies which is perfect since I am able to make three pie crusts with my dough recipe.
The best pie ever. I started eating this when I was very young. Our church use to have a pie sale and that’s how I got started. What was so funny was, I couldn’t say Montgomery, so I started calling it Monkey Pie, and I still do. I’ve been making this for over 50 years. But I can’t just make one , I make 4. Our 3 sons just love it. I always use tablet molasses, cause it gives it a sweeter taste.In fact, I will be making some today. I’m from Schuylkill County,Pa and there are still some ppl that never heard of it.
Thank so much for your comments Trudy! Aren’t food memories simply the best?? Happy New Year and enjoy your kitchen successes!!
XOXO
Meemaw
The recipe I have makes 4 pies. I use dark molasses because King syrup is hard to find in my area. I don’t boil or put the first layer in the oven. I do it the way you did except, I have both layers made before you put layer 1 in the crust. My friend who gave me the recipe told me not to cut it in half because it wouldn’t turn out. The amount of layer one that you had seems like too much. The amount I use for 4 pies is about double your recipe.
Hi Cheryl! Thanks so much for your comment…and for sharing your recipe! Sounds delicious! And it could feed an army…or a Thanksgiving gathering for sure! Thanks again!
XOXO
Meemaw
I would not use dark molasses. Use lighter, corn syrup, or King Syrup. It’s called molasses, but it is not really molasses. Dark molasses is used in shoofly pies.
Thank you Don! I appreciate your comment!
XOXO
Meemaw
Just made this for my mom, who loves lemon meringue pie. I wanted to try something a little different, and since she lives in Amish country, this sounded perfect. Followed the recipe but used Karo instead of molasses and it was a 5 star hit! And my mom is like Mikey. SHE HATES EVERYTHING! Thanks for a great recipe. Will absolutely be in my rotation for pie recipes!
Awww…Thank you Tara! I’m so glad you liked it!
XOXO
Meemaw
My mother just passed away and I got a lot of her old cook books. I saw Montgomery Pie in an old tattered book and decided to look it up online. That’s how I ended up here.
The name of the book is: A Collection of Favorite Recipes Compiled by Lebanon County Friends of Retarded Children. The inscription to my mother was dated 1965.
I grew up with Shoofly Pie, but never heard of Montgomery Pie. I’m looking forward to giving it a try. Thanks for your information about the pie and how to make it.
Eddie Lewis
You’re so welcome Eddie, and I am so sorry for your loss. May the food memories created by your mother keep her close to your heart!
XOXO
Meemaw
I just made one for the first time. I used molasses but some recipes call for table syrup. My neighbor asked about one cause his 96yr pld aunt asked for one. So I’ll see if it’s what she remembers. I live in Pa Amish country.
Thanks Verna! Welcome to my blog!
XOXO
Meemaw
Thanks Kevin! I hope one of your readers can help we figure out how that Montgomery Pie is SUPPOSED to look! 🙂
XOXO
Meemaw
Hi Patty, I checked a cookbook I have called Amish Cooking and found this Montgomery Pie recipe. I have not tried it but from what I know about making a Shoo Fly pie, the instruction to “Boil together and cool” the bottom part may be important.
Also this recipe makes THREE pies.
Bottom part:
1 egg. 3 Tbsp flour
1 lemon. 1 cup white syrup
1 cup sugar. 1 pint water
Boil together and cool. Divide into 3 unbaked pie shells
Top part:
2 eggs. 1 cup milk
2 cups sugar. 2 1/2 cups flour
1 cup butter. 2 tsp. baking powder
Mix top part as cake batter then pour on top of syrup in pie shells. Bake in hot oven (450) for about 10 minutes, then reduce heat to 350 and bake till done.
Good luck!!
Eileen
Thanks so much Eileen! I appreciate your suggestions. And I am not surprised that an Amish recipe makes THREE pies! (If I were cooking for a large brood as so many Amish women do, it would make perfect sense to bake in bulk!) 🙂 If I decided to tackle your recipe I will let you all know how they turn out. It appears that one lemon for three pies would not add much flavor or tartness…just like the recipe I baked. It’s always fun to compare notes…and recipes! Thanks again.
XOXO
Meemaw
i made this recipe from my mom’s hand written cook book . but she did not say made 3 pies so
i put into 1 nine inch pan did i have a mess
To obtain the cake-like texture of the top batter, use a stand mixer to first “cream” together and then beat the sugar and butter until color changes to light. Then beat in each egg. Next, alternately mix in flour-baking soda/powder and the milk (beginning and ending with the flour). Add lemon extract and citrus rind (optional). Note: don’t add the lemon juice to bottom mixture until after boiling it.
Oh NO!!!! I can only imagine the MESS!!! I hope you have a self cleaning oven!! 🙂 Let me know if you decided to give it another try!
XOXO
Meemaw
Thanks so much for sharing these tips Mark!!
XOXO
Meemaw