I don’t remember how this one popped up on my radar. I think I was searching for “McKinley Pie” and Google suggested “Montgomery.” Its a cousin of shoofly pie and very tasty. The bottom layer is a jelly-like custard of molasses, water, and lemon. The top is a basic pound cake. When you first dollop the cake on the bottom layer, it sinks a little, but as it bakes, the cake layer rises to float on the molasses layer.
The flavors are good. The molasses isn’t as strong as a shoofly pie. And I can see replacing the molasses with different jellies and jams, for a touch of seasonality. It’s definitely a nice everyday pie, good for a family dessert or long weekend.
The recipe comes, of all places, via Martha Stewart.
9” blind baked pastry crust, cooled
½C Light Brown Sugar
1Tbls AP Flour
1 Large Egg
Juice & Zest of one Lemon
4Tbls Butter, room temp
1 Large Egg
1¼C AP Flour
½tsp Baking Soda
Preheat oven to 425˚.
Make the bottom layer first by combining the brown sugar and flour. Then whisk in an egg. To that, stir in the molasses, then the water, zest, and lemon juice. Set aside.
For the cake layer, cream the butter and sugar till fluffy.
Slowly add the egg and vanilla, scraping down the sides and bottom when half incorporated.
Into the creamed butter, fold in all the baking soda and half the flour. Gently mix in the buttermilk, followed by folding in the remaining flour.
Pour the molasses filling into the bottom of the baked pastry. Dollop the cake onto the molasses filling. Don’t worry about making it pretty or seamless.
Bake at 425˚ for 15 minutes. Reduce to 350˚ and bake 35-45 minutes, till golden brown.
Cool to room temp and serve!