welcome friends welcome back to the
kitchen welcome back to sunday morning
in the old cookbook show today we're
going to do another recipe out of this
little cookbook called the pennsylvania
dutch and their cookery this is from
1935 and a couple of weeks ago we did a
cake out of this book and i really
enjoyed the cake
i thought i'd do a pie we're going to do
the molasses pie never sink or maybe the
never sink molasses pie it seems to be
a derivative
of a shoe fly pie
or adjacent to a shoefly pie there is a
shoe fly pie in this cookbook but i
don't want to do that one yet i want to
do a little bit more research because
there are a lot of molasses pies that
are
all very similar and i want to kind of
put them together in my brain
so this pie
you essentially it's a crust
and then it seems like there's three
layers inside and then there's a lattice
top so we're going to start out with the
first
of the layers and that is some fine
bread crumbs now
the recipe doesn't say what size pie
plate to use
i'm using a 10 inch deep dish because it
seemed like there was a lot of
ingredients in here
but in this time period a lot of pies
were made in a much shallower 8 inch pie
plate so
i'm hoping i'm on the right track next
up are some seedless raisins and they
get layered on top of the bread crumbs
try to get them distributed evenly
there we go
now the next layer
is or consists of
everything that's in the first column of
the recipe
so
brown sugar
flour
cinnamon
the zest of half a lemon
okay
zest of half a lemon
and
molasses
okay
and we'll give this a mix together
and then we pour this mixture
into the pie shell
switch to a bigger spatula to get the
last of it out
it's really sticky really sticky
okay
the third layer
is
brown sugar
flour and shortening in this case i'm
using butter
so this just gets mixed together as a
crumble now i'm looking at the pie plate
and i'm saying i should have used an 8
inch shallow dish pie plate definitely
there's not enough filling here to to
make up the deeper pie plate so that is
an error
and it's hard to tell in these older
cookbooks because you know some of these
pies
there's enough in them that it could
fill that pie plate
but for the most part
you i should have known that it was the
shallow dish pie plate so i'm just going
to crumble these together
okay
that's pretty good mixture and this just
gets sprinkled over the top into a layer
now this gets a lattice top so put a
little bit of butter
butter flour i'm gonna put a little bit
of flour on my bench
and i've got an all butter pie crust
here that i'm going to roll out
and cut for a lattice top
and don't fear pie dough it's not nearly
as delicate or fussy as some people
would have you believe you can flip it
over you can move it about
make sure that the flour is on your
bench properly a little bit of flour on
top
the rolling pin doesn't stick
don't get freaked out by it
there we go
and it says one inch strips so
i'll just square up this edge
and
cut it into strips
okay
now
pie
i'm just going to take one of the longer
strips from the middle
lay it on
it's pretty simple it um
it can seem like it's difficult and
there are days where i really don't want
to make one
or i really don't want to do a lattice
top
but
they're really not all that difficult
and the payoff at the table is usually
huge so
just choose your spacing
just like that
and a little bit of egg wash
underneath each of these
just so i can get it to stick around the
edges
and then
just pinch them in
i'll do that all the way around
now the baking directions for this are
baked in a slow oven so i've got the
oven preheated to 325.
i've also got a baking sheet in there
just in case it bubbles over i don't
think this one's going to bubble over um
there's just not enough filling
for that to be a fear in this case but i
think if this was in a shallower eight
inch tin
um that might be an actual fear so that
looks pretty good i'm just going to wash
it doesn't say to do this but i am just
going to put a little bit of egg wash
over the lattice
just because it makes it nice and brown
when it comes out of the oven so i'm
going to stick this in
i'm going to say it's at least 45
minutes to an hour
we'll see at the end
what it takes
hey glenn you're looking very closely at
your pie well this is called friends
this is called never sink molasses oh
molasses pie
it's very stout it is a very stout pie
okay
it is
strong it's husky
is it heavy like there's a lot of mass
to it there is a lot of mass to it
but it's also stuck together really well
why that's is old
don't think about the odd just eat it
i'm just looking at the crust it just
doesn't quite have the the i just say it
it's gooey
okay this is really intriguing
so that's like a
big piece of joyous molasses
it's a molasses pie what did you say it
was called
it's the neversink molasses pie okay so
it's a layer of breadcrumbs
raisins a molasses mixture
and then a streusel top with a lattice
top on top mo
wait
but wait there's more
pie crust bread crumbs
raisins
molasses streusel top
lattice top
a whole lot of layers there's a whole
lot of stuff going on in that pot that
is not a simplest pie kind of pie recipe
in any way like that
that's a lot of when you say easy as pie
this is not it it's not it so i'm
fascinated
because it's interesting because when i
was tasting it
i didn't realize there was raisins in it
but it had a very i thought oh this is
kind of like a
a very heavy molasses
date uh
i can't suddenly can't think of what
those things are called date
date squares did square thank you i
could not think of the name i don't know
why i couldn't remember the word
but
i had that kind of a date square kind of
flavor to it with extra molasses that's
a hearty pie okay so i used fancy
molasses
and the molasses flavor is still
um
really heavy so if you used
one of the other molasses like a
blackstrap molasses i think this would
be just too much for me
way too much molasses flavor
that's an interesting pie that is an
interesting pie i would i could eat
a small piece of it and say wow that was
really great but i don't think i could
eat a full piece of it i wouldn't go
back for a second
i don't know i
i really like it i think my grandfather
would love it oh so because he was
someone who would eat like a bowl of
molasses yeah my grandfather would have
would have eaten that
and would have hit it so that nobody
else could have a slice
but for me it's kind of it's it's
that rich flavor it's too much for me
too it's very rich a small piece it
would need you know yeah but i still
kind of like it okay so this i think is
one that
if you like pies you should try
you also have to like molasses you have
to like molasses um definitely have to
like molasses yes
okay
thanks for stopping by see you again
soon
you