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You are here: Home / Recipes / Recharging

Recharging

01/07/2019 By Kate McDermott-Art of the Pie 14 Comments

RECHARGING

This weekend past, I spent a few days recharging in a cabin out on the far reaches of the Washington coast. My dear friend Nancy and I used take our children there when they were little. They jumped and played in the waves, laughing at us when we told them that it was too cold…for us maybe…but not for them. Now they are grown and have their own adventures. 

We were happy to revisit and practice some of the things we used to do years ago. In our snug little cabin we stoked the wood stove, ate dark chocolate, drank wine, read, knit, laughed, and discussed…well everything! 

I’ve always wanted to be out on the Washington coast to experience one of the big winter storms, and I got my wish this time. The rain was torrential; the wind wild and whipping the waves of the surf so much that their power tossed around the big trees floating at the shoreline as if they were mere toothpicks. We headed the strong caution signs and waited until the low minus tide to consider setting foot on the beach. The power went out while we were there, too. There is nothing like listening to a lullaby of pounding surf. 

Now I’m back home, and after this morning’s walk with Gretapie, it’s back in the baking saddle. I’m fifty pies into work on the new book already, and today I thought I would share one of the lesser known ones called Montgomery Pie. It’s easy to make and has a lovely lemony flavor. I hope you like it, too. 

Print Recipe

MONTGOMERY PIE

The lemony flavor of this old time pie really shines through when made with a mixture of dark and light corn syrup, or with Lyle’s Golden Syrup. The pie had me wondering if it was going to turn out ok when I was first making it, as the bottom layer was very liquid and the top layer nothing more than plops of batter. Let it cool completely and when you cut into it, you'll find a layer of lemon like custard, a shallow cake like topping, and a very thin crispy golden brown layer topping it all. Because there is so much moisture in the filling, a totally crispy crust is missing when baked, yet it isn’t completely raw either. You’ll find that it is somewhere in between, holds the filling together, and cuts well. 
Author: Kate McDermott-Art of the Pie

Ingredients

For one 9” shallow pie pan

  • 1 disc Art of the Pie dough, or dough of your choice

FOR FILLING LAYER

  • 1/2 cup mixture of light and dark corn syrup, or Lyle’s Golden Syrup
  • 1/2 cup sugar
  • 1 egg
  • 7/8 cup water
  • 3-4 tablespoons lemon juice fresh squeezed
  • 1 tablespoon lemon zest

FOR TOPPING LAYER

  • 3/4 cup sugar
  • 1/4 cup butter softened
  • 1 egg
  • 1/4 cup milk or 1/2 and 1/2
  • 1/2 teaspoon baking powder
  • 1 cup flour

Instructions

  • Preheat the oven to 350F.
  • Roll out a single pie dough, place in a 9” shallow pie pan, and set in fridge while you make the filling and topping.
  • To make the filling, place the corn syrups or golden syrup, sugar, egg, water, lemon juice, and lemon zest in the bowl of a stand mixer. Mix for a minute or two on medium until well blended. Set aside. You can also use an electric hand mixer.
  • To make the topping, place the sugar, butter, egg, milk or half and half, baking powder, and flour in the bowl of a stand mixer. Mix at medium speed for two to three minutes until well blended. You can also use an electric hand mixer.
  • Remove the dough filled pie pan from the fridge, and pour in the filling. Yes, it will be very liquid and you will now be wondering if this can possibly be right.
  • Scoop the topping on to the top of the filling as best you can. Don’t worry about spreading it around as it will do that on its own as it bakes.
  • Carefully place in the oven and bake for 50 minutes at 350F.
  • Remove from oven and let cool completely before cutting into it.

Notes

If you like a molasses flavor, substitute molasses for corn syrup or Lyle’s Golden Syrup.
Recipe: Art of the Pie Dough

Filed Under: Recipes Tagged With: Montgomery Pie, Recipe

14 Thoughts on Recharging
    Susan Claire
    7 Jan 2019
     12:06pm

    I love lemon, so I’m going to try this pie soon. Any idea where the name came from?

    Reply
      Kate McDermott-Art of the Pie
      7 Jan 2019
       1:20pm

      In my research on the pie, I found that it may have a connection with Montgomery County in Pennsylvania. The county was named, by the way, for an Irishman, General Richard Montgomery, who first served in the British army in the French and Indian War, and later joined the Continental Army in the American Revolutionary War.

      Reply
    Rabecca Kibler
    7 Jan 2019
     1:17pm

    The Amish one valley over have a lemon sponge pie that turns out very similar to this. The crust on it isn’t flaky either. But oh, it is good

    Reply
      Kate McDermott-Art of the Pie
      7 Jan 2019
       1:30pm

      I bet they are related. Do you have a recipe for the lemon sponge pie that you like, Rabecca?

      Reply
    Rabecca Kibler
    7 Jan 2019
     1:37pm

    Nang had a copy in her recipe box. I’ll have to ask my sister’s MIL if she still has it. There was a chocolate version too . We’d have to toss a coin to choose which to make.

    Reply
      Kate McDermott-Art of the Pie
      7 Jan 2019
       1:38pm

      Oh those sound good. I’d love to see both of them, if you are able to get them, Rabecca.

      Reply
    Jennie Garcia
    7 Jan 2019
     1:40pm

    Hello Kate !
    Enjoy your cookbooks ! I have them both And today I am planning to try the oven baked stew. I’m sure it will be good. Looking forward to your upcoming book. Can you say what it is about ? More pies maybe ??
    Look forward to hearing from you.
    Jennie

    Reply
      Kate McDermott-Art of the Pie
      7 Jan 2019
       1:43pm

      Hi Jennie! There are so many pies that I didn’t touch upon in Art of the Pie, sooooo book three will have more pies! I hope you like my grandmother’s stew. Tomorrow I’m either going to make it or the Easy Cheesy Rice and Beanies for a potluck. Kate

      Reply
    Betsy
    7 Jan 2019
     2:32pm

    Hi Kate
    Family member allergic to corn so no corn syrup allowed. He would love this pie. Is there a substitute?
    Keep the recipes coming.
    Betsy

    Reply
      Kate McDermott-Art of the Pie
      7 Jan 2019
       2:38pm

      Hi Betsy- Try making it with Lyle’s Golden syrup, a sugar syrup made from sugar cane or sugar beet, as mentioned in the notes.

      Reply
    Betsy
    7 Jan 2019
     2:35pm

    Think I answered my question. Looks like Lyle’s Golden syrup is a substitute and on Amazon.

    Reply
      Kate McDermott-Art of the Pie
      7 Jan 2019
       2:38pm

      Yup, you found it!

      Reply
    Rabecca
    14 Feb 2019
     2:39pm

    I heard back from the MIL. She remembers she had the lemon recipe, but she can’t find it. She doesn’t remember anything about the chocolate version. I’ll check at the vegetable stall when it opens in the spring. They might share it with me

    Reply
      Kate McDermott-Art of the Pie
      14 Feb 2019
       3:38pm

      Thanks for following up, Rabecca. I’ll keep my fingers crossed about the vegetable stall folks.

      Reply

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