Milk Pie is one of these old-fashioned confections that the Amish are legendary for making. Sugar cream pie, brown sugar pie, bread pie and milk pie all have their roots in the Great Depression when the Amish were hit especially hard. Resourceful cooks could whip up a dessert from most anything on hand and that culinary tradition continues to this day. This is one of my favorite pies to make is so simple and flavorful. Give it a try! A Coalcracker in the Kitchen describes the pies like this:
Milk Pies are a classic example of the “waste not, want not” frugality of life in many old Pennsylvania Dutch and Coal Region homes.
This treat is known by many names depending on where you are from or what your Grandmother called it
Pleasing kids for generations
Milk pies are a very old Pennsylvania Dutch creation that originated as a treat for children . Often made in individual serving pie tins, milk pies were created to use up the trimmings of left-over pie crust from the “good pies” the cook was making (see there’s that “waste not, want not again…) The very basic ingredients for the filling were inexpensive and almost always in the pantry; flour, milk, sugar and butter.
Definitely an easy pie to make and surprisingly flavorful.
Here is the recipe
- 3 eggs
- 1 cup molasses
- 1 cup granulated sugar
- ½ cup flour
- 1 teaspoon baking soda
- 3 cups thick sour milk
- 2 (9-inch) unbaked pie shells
- Preheat oven to 400 degrees F. Beat eggs. Add molasses. And you’ll get a nice, golden-colored mixture. Combine sugar, flour and baking soda and add to egg mixture. Add thick milk. Pour into unbaked pie shells. Bake for 10 minutes; then reduce oven temperature to 325 degrees F and bake for 40 to 45 minutes.
- Sprinkle top of pie with cinnamon, if desired.