Pennsylvania Dutch Montgomery Pie

Step 1

Preheat oven to 375˚F. Pulse together all ingredients for crust until a loose dough forms. If dough is too dry add 1 teaspoon of buttermilk at a time until a crumbly mixture forms. Flour your work surface then turn out dough. Roll out to a 13" wide circle. Place into deep dish pie pan and crimp edges.

Step 2

In a large bowl molasses, brown sugar, egg, water, flour, lemon zest, and lemon juice until smooth. Pour bottom layer batter into pie shell and bake for 12 minutes.

Step 3

While first layer is baking cream together butter and sugar in a large bowl until lightened in color, then add in egg and vanilla and mix. In a smaller bowl combine flour and baking soda. Alternate adding in flour and buttermilk to butter mixture, stirring between each addition. Pour over bottom layer and spread out with back of spoon.

Step 4

Tent loosely with foil. Bake for 32-38 minutes or until top is golden brown and no longer jiggles when shaken. Allow to cool completely before cutting into slices. Serve with whipped cream if desired.