Recipe: Famous Dutch Kitchen Restaurant Montgomery Pie and A Perfect Single Pie Crust

FAMOUS DUTCH KITCHEN RESTAURANT MONTGOMERY PIE

"A country-kitchen legend, Montgomery Pie is basically Shoo Fly Pie with the zest of fresh lemon."

FOR THE PIE:
1 cup water
1/2 cup molasses
1/2 cup sugar
1 egg
2 tbsp flour
Juice of 1 lemon
1 tsp lemon zest
1 unbaked pie crust

FOR THE TOPPING:
1/4 cup butter, softened
2/3 cup sugar
1 egg, well beaten
1/2 cup buttermilk
1 1/4 cup flour
1/2 tsp baking soda

Preheat oven to 375 degrees F.

For pie, combine pie ingredients, except the pie crust, in mixing bowl. Pour mixture into the unbaked pie crust.

For the topping, cream together the butter and sugar in a mixing bowl. Add the egg and beat thoroughly. Add the buttermilk. Sift together the flour and baking soda; add to egg mixture. Spread the topping on top of the pie.

Bake for 35-40 minutes.

A PERFECT SINGLE PIE CRUST

"The key to this simple piecrust is not to over handle the dough. It's great not only for Shoo Fly Pie, but for any fruit pie or even a savory turkey pie."

1 1/3 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
3 tablespoons cold water

Combine the flour and salt in a large mixing bowl. Cut in the vegetable shortening until the mixture resembles coarse crumbs. Sprinkle the cold water over the crumbs and quickly toss with a fork until just combined. Mold the dough into a ball; do not over handle. Roll the dough out onto a floured surface. Place it into a greased 9-inch pie pan.

Makes 1 (9-inch) pie, 12 servings
Source: Famous Dutch Kitchen Restaurant Cookbook by Jane and Michael Stern