Prep 10 mins
Cook 50 mins
This is a pie I did a few years ago when I was living with my parents. It gives a really large pie. I remember the filling was a bit too much so it went in the bottom of the oven. So maybe it would be better to use 2 pie crust. Or a really bit pie crust. And with a remaining in another small plate. This is from Jean Paré. You have to like the taste of molasses to like this pie.
- Mix the 4 first ingredients in a bowl(flour to butter). With a pastry cutter or 2 knives, add butter until you have a rough texture.
- In another bowl, mix baking soda and warm water. Add molasses, egg, cinnamon, nutmeg and ginger. Beat well.
- Spread 1/3 of the rough mixture (step 1) in the crust, then pour the second mixture of molasses (step 2). Put the remaining rough mixture (step 1) on the pie. Cook on the lowest rack of oven, at 350 F from 45 to 50 minutes or until a knife inserted in the middle comes out clean.
This pie was enjoyed by four people with very different tastes, so it was definitely a hit. I loved the strong molasses flavor and the crumbly topping. The filling did have a bit of an alkaline flavor to it though- maybe from the baking soda. I topped this with some whipped cream, although vanilla ice cream would have been perfect too. [made & reviewed for rookie recipes]
Very good old-fashioned cake pie. This turned out like a soft gingerbread. I used a frozen deep dish pie shell, dark brown sugar and added some fresh grated ginger and orange zest. I didn't have any problems with the filling overflowing the pie shell but it did rise very high. This was just okay if eaten at room-temperature by itself, but is very good when warmed up and eaten with whipped cream. Some powdered sugar on top would make it look more appealing. I don't think this needs the pie crust. Made for the please review tag game.