Various surprise components are used to make sweet and sour vegetables. Try it out—it’s wonderful!
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 recipe pastry for a 9 inch single crust pie
- ½ cup white sugar
- 2 tablespoons all-purpose flour
- ½ cup molasses
- 1 egg
- 1 cup water
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ⅔ cup white sugar
- ¼ cup butter, room temperature
- 1 egg, beaten
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ cup buttermilk
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine 1/2 cup sugar with 2 tablespoons flour and mix well. Stir in molasses, egg, 1 cup water, lemon juice, and lemon zest. Mix thoroughly and pour into unbaked pie shell.
- Cream butter with remaining 2/3 cup white sugar until light and fluffy. Add beaten egg. Sift 1 1/4 cups flour and baking soda together, then add to creamed mixture with buttermilk. Spread over the top of mixture in pie shell.
- Bake in the preheated oven until filling is set, 35 to 40 minutes.
- If you don’t have buttermilk, you can make sour milk. Combine 1/2 cup milk with 1 1/2 teaspoons of lemon juice or vinegar. Stir, and set aside for about 5 minutes.
Nutrition Facts
| Calories | 441 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 279 mg |
| Sugars | 42 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
The flavor was great, but the center was too runny. Next time, I would reduce bottom water and add more flour to thicken
I made this once before using molasses only to be told by my very Pennsylvania Dutch mother-in-law that it wasn’t right. After some discussion of the recipe, I learned that what she and everyone called molasses was really King Syrup. So tried it again and it was perfect! Moral of this review….do not use actual molasses.
This is a wonderful one pie recipe. My Pennsylvania Dutch grandmothers recipe makes 4 pies. This recipe is spot on…..it’s a very old fashioned pie. Folks used what they had and in the depression ingredients werent easy to get. You either like this mild flavored pie or you don’t! I for one happened to love it because it brings back memories of my childhood favorites made by some wonderful cooks. I also added the picture.
This was similar to a recipe I have, but mine called for 1/2 C. light corn syrup instead of molasses and only used 1/2 C. water and 1/3 C. sugar and 1Tbsp lemon juice for the bottom layer.
Could it be possible that the “bottom” portion of this recipe calls for too much water? A cup seems way too much and the bottom is watery. Help!
I’m not a fan of molasses, so I didn’t care much for the taste. I made this pie for my grandparents, who also have a Pennsylvania Dutch background. They loved it, and asked me to make it for them again soon.