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There are lots of variations on Amish pies, many of which actually have a pie crust and multiple layers. These combination pie-cakes are well known for being very tasty, with unique flavors. There are some Amish recipes that rely on chocolate, but often Amish (or Pennsylvania Dutch) pies like this have some lemon and/or molasses in them and this pie has both.
The first layer to this Montgomery pie is a pie crust and you’ll want a deeper pie pan for this recipe to be able to hold a crust and then 2 layers of filling. The blue pie pan I used for these photos is 2″ deep.
In the first layer of filling there’s lemon juice, lemon zest, and molasses. This is a thin mixture that doesn’t set like a cake. But the layer that goes on top of that is definitely very cake-y and rises well.
Once you have all the layers baked the top of the pie will have a bit of a crust on it which makes a little crunch when you bite into it.
This Montgomery pie won’t be winning prizes for looks, but the taste is unreal. The rich bottom layer combines with the top layer to create the perfect lemon cake flavor, with a bit of depth from the molasses.
I love this cake served with whipped cream or Cool Whip because it sets off the the other flavors so well. But, I bet a little scoop of vanilla ice cream wouldn’t go amiss here, either. It’s a wonderful recipe that has a beautifully unique flavor.
Pennsylvania Dutch Montgomery Pie
Yield(s): Makes 12 slices
15m prep time
40m cook time
336 calories
Diet: Vegetarian
you're making mealtime meaningful.
For the crust:
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1 1/4 cups all-purpose flour, plus extra for flouring
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk, plus more as needed
For the first layer:
- 1/2 cup molasses
- 1/2 cup brown sugar
- 1 egg
- 1/2 cup water
- 2 tablespoons all-purpose flour
- zest and juice of 1 lemon
For the top layer:
- 1/4 cup unsalted butter
- 2/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk
Preparation
- Preheat oven to 375˚F. Pulse together all ingredients for crust until a loose dough forms. If dough is too dry add 1 teaspoon of buttermilk at a time until a crumbly mixture forms. Flour your work surface then turn out dough. Roll out to a 13" wide circle. Place into deep dish pie pan and crimp edges.
- In a large bowl molasses, brown sugar, egg, water, flour, lemon zest, and lemon juice until smooth. Pour bottom layer batter into pie shell and bake for 12 minutes.
- While first layer is baking cream together butter and sugar in a large bowl until lightened in color, then add in egg and vanilla and mix. In a smaller bowl combine flour and baking soda. Alternate adding in flour and buttermilk to butter mixture, stirring between each addition. Pour over bottom layer and spread out with back of spoon.
- Tent loosely with foil. Bake for 32-38 minutes or until top is golden brown and no longer jiggles when shaken. Allow to cool completely before cutting into slices. Serve with whipped cream if desired.
Recipe adapted fromA Coal Cracker in the Kitchen.