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