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Classic Pennsylvania Dutch Montgomery Pie

This comforting pie blends molasses, lemon, and a tender cake layer for a delightful, old-fashioned dessert perfect for gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings: 12 servings
Course: Comfort Food, Dessert
Cuisine: American, Pennsylvania Dutch
Calories: 336
Ingredients Method Notes

Ingredients
  

For the crust
  • 1/2 cup unsalted butter, cold and cubed Use cold butter for best results.
  • 1/4 cup granulated sugar
  • 1 1/4 cups all-purpose flour, plus extra for rolling Extra flour needed for dusting surface.
  • 1/2 teaspoon baking soda
  • 1/2 cup buttermilk, plus more as needed Use cold buttermilk.
For the bottom lemon-molasses layer
  • 1/2 cup molasses
  • 1/2 cup brown sugar
  • 1 number egg
  • 1/2 cup water
  • 2 tablespoons all-purpose flour
  • 1 number zest and juice of 1 lemon
For the top cake layer
  • 1/4 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 number egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup buttermilk Use room-temperature buttermilk.
Optional toppings
  • to taste whipped cream For serving.

Method
 

Preparation
  1. Preheat the oven to 375°F.
  2. Pulse the crust ingredients in a food processor until a loose dough forms. If too dry, add buttermilk 1 teaspoon at a time until just holds together.
  3. Roll out the dough on a floured surface into a 13-inch round and fit it into a deep-dish pie pan. Crimp edges.
Bottom layer bake
  1. Whisk together the molasses, brown sugar, egg, water, flour, lemon zest, and lemon juice until smooth.
  2. Pour molasses mixture into the crust and bake for 12 minutes.
Top layer preparation
  1. While the bottom layer bakes, cream the butter and sugar until lighter in color.
  2. Beat in the egg and vanilla. In a bowl, mix the flour and baking soda, stirring into the butter mixture with the buttermilk in alternating additions.
Final bake
  1. Spread the cake batter over the partly baked bottom layer gently with the back of a spoon.
  2. Tent the pie loosely with foil and bake for 32 to 38 minutes, until the top is golden brown and does not jiggle when shaken.
Cooling and serving
  1. Let the pie cool completely before cutting to allow layers to set.
  2. Serve with whipped cream if desired.

Notes

Store the pie covered at room temperature for 1 day, then refrigerate up to 4 days or freeze for up to 2 months. For warming, place a slice in a covered skillet over low heat or microwave in short bursts.