Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Montgomery Pie Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: Yossy Arefi Yield: 1 9-inch pie A Pennsylvania Dutch classic, this pie teams a buttery crust with a gooey molasses and lemon filling and a buttermilk cake topping. Martha made this recipe on episode 708 of Martha Bakes. Ingredients For the Crust Unbleached all-purpose flour, for work surface ½ recipe Pate Brisee for Savory and Sweet Pies For the Bottom Layer ½ cup light-brown sugar 1 tablespoon unbleached all-purpose flour 1 large egg, room temperature ½ cup molasses (not blackstrap) Zest and juice of 1 lemon ½ cup cold water For the Top Layer 4 tablespoons unsalted butter, room temperature 1 cup sugar 1 teaspoon pure vanilla extract 1 large egg, room temperature 1 ¼ cups unbleached all-purpose flour, sifted ½ teaspoon baking soda ½ cup buttermilk Whipped cream, for serving (optional) Directions Make the crust: On a lightly floured work surface, roll pate brisee to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge, and crimp as desired. Refrigerate 30 minutes. Preheat oven to 375 degrees. Line crust with parchment and fill with pie weights or dried beans; bake until crust is set, 25 to 30 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool on a wire rack. Increase oven temperature to 425 degrees. Make the bottom layer: Whisk to combine brown sugar and flour in a small bowl. In a medium bowl, whisk egg; add molasses and lemon zest and juice and whisk to combine. Add water, whisking until thoroughly combined. Set aside while you prepare the top layer. Make the top layer: In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add vanilla and egg; beat until well combined. Whisk together flour and baking soda. Add buttermilk in two additions, alternating with the flour mixture, beginning and ending with the flour. Scrape down sides as needed. Pour bottom layer into cooled crust, then dollop top layer over bottom layer to cover. Bake for 15 minutes. Reduce oven temperature to 350 degrees and bake until well browned, 35 to 40 minutes more. Transfer to a wire rack to cool completely. Serve with whipped cream, if desired. Rate it Print