Collage pie
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Unbaked 9 inch pie shells |
| 1 | each | Egg |
| 1 | cup | Brown sugar |
| 1 | tablespoon | All purpose flour |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Vanilla extract |
| ½ | cup | Molasses |
| 2 | cups | Water |
| ½ | cup | Buttermilk |
| ½ | teaspoon | Baking soda |
| ¼ | cup | Lard |
| 1 | cup | Granulated sugar |
| 1 | each | Egg |
| 2 | teaspoons | Vanilla extract |
| 1 | teaspoon | Ground cinnamon (optional) |
| ¼ | teaspoon | Salt |
| 1 | cup | All purpose flour |
Directions
SYRUP
Preheat oven to 350F. Set out pie shells. Prepare syrup first.
In a medium bowl, beat the egg until frothy. In a small bowl, mix the brown sugar, flour, and salt; blend into the egg. Add the vanilla, molasses, and water. Set aside.
In a measuring cup, mix the buttermilk and baking soda. In a mixer bowl, beat the lard until it is softened; beat in the granulated sugar, egg, vanilla, cinnamon, and salt. Then add half the flour, all of the buttermilk mixture, and then the ret of the flour. Blend.
Pour half the syrup into one shell, the remaining half into the other shell. Pour the batter in a spiral pattern over the syrup. It will not cover, but that is all right++it will come together evenly during the baking. bake for 40 minutes. Let cool completely before cutting.
From: Cooking From Quilt Country Shared by: Pat Stockett
Submitted By PAT STOCKETT On 11-26-95