By Kevin Williams
Amish Thick Milk Pie is in a food genre known as "desparation recipes." The Amish, especially in the 20th century, were very frugal and often in tight economic straits. Against this backdrop Amish cooks and bakers learned to be invented and create confections out of a near barely pantry. This thick milk pie comes from that long tradtion. While the name may be a little off-putting to some, don't let it scarce you off. This is a delightful pie that could be a great last minute addition to your Thanksgiving meal.
Reader Anita in California was nice enough to try this recipe for us in case you did want to try it for Thanksgiving. Here is what she had to sayand her photos :
- 3 eggs
- 1 cup molasses
- 1 cup granulated sugar
- ½ cup all-purpose flour
- 1 teaspoon baking soda
- 3 cups thick sour milk*
- 2 (9-inch) unbaked pie shells
- 3 Tablespoons lemon juice or white vinegar
- Heat oven to 400 degrees F.Beat eggs.
- Add molasses.
- 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.