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In a few weeks, I will help my parents host my dad’s World War II Navy ship reunion. We are trying to focus on Pennsylvania Dutch foods for our hospitality room at the hotel. Mom’s going to make her popular shoo-fly pies, and I will make my two Pennsylvania Dutch pies, chocolate funny cake and Montgomery pie.
The recipes both are based on ones found in Edna Eby Heller’s Dutch Cookbook. With the Montgomery pie recipe, the author wrote, “The requests that I have had for this recipe have out-numbered all other requests for pie recipes. All these persons have been looking for “a pie that Grandma used to make, called Montgomery Pies.”
Montgomery Pie
Top batter:
2 ½ cups flour
3 tsp. baking powder
2 cups sugar
¼ cup margarine
¼ cup shortening
2 eggs
1 cup milk
Sift together the flour and baking powder. Combine margarine, shortening and sugar in a bowl and cream thoroughly. Add well beaten eggs and beat. Add milk and sifted dry ingredients alternately. Set aside while you make other part.
Lower part:
1 beaten egg
1 lemon, grated rind and juice
1 cup sugar
2 tsp. flour
1 cup water
1 cup table molasses
Combine all ingredients for bottom of pie. Pour into unbaked pie shells. Spoon top batter over this mixture. Bake at 350 degrees for 35 or 40 minutes. Makes three pies, either deep 8-inch or regular 9-inch.
To submit a recipe for this feature, send an e-mail to townguide@springfordonline.com. Please include a brief explanation of what makes your dish special.
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