Recipe 993 - Montgomery Pie
Recipe 993 - Montgomery Pie
(by Aunt Hazel [Haupt] Herman)
Makes TWO pies.
Cake: 2 eggs; 2 cups white sugar; 1/2 cup softened butter; 1 cup milk; 3 tsp. baking powder; 1 1/2 tsp. cream of tartar; 1 tsp. baking soda; 3 1/2 cups flour
Bottom: 1 egg; 1 tsp. vanilla; 1 whole lemon; 1 cup white sugar; 1 cup dark Kayro corn syrup; 1 cup water; 2 TBSP flour
You need two 10" pie doughs--make your own or buy them frozen. Spray two deep 10" pie plates with Pam. Place one pie dough in each pie plate--flute the edges and spray the insides with Pam. In a mixer add cake ingredients a few at a time and beat after each--once all ingredients have been added, beat until smooth--set aside.
Bottom: in a bowl add 1 egg--beat with a fork. Add 1 cup white sugar--stir. Add Kayro--stir. Squeeze the juice from the lemon and add to the bowl--stir. Remove as much of the lemon rind as you can with a grater and add to the bowl--stir. Add vanilla, water, and 2 TBSP flour--stir well.
Pour 1/2 of the cake batter into each pie dough. Separate the lemon mixture in half. For each pie spoon lemon mixture all over the top of the cake batter (this will float to the bottom so make sure you don't spoon it all in one place--spread it out). Place pies on cookie sheets (to catch drips) and place pies on center oven rack. Bake at 375 degrees for 35-40 minutes--test with a toothpick for doneness.
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About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
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