1935 Neversink Molasses Pie Recipe - Old Cookbook Show
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- 1935 Neversink Molasses Pie Recipe - Old Cookbooks Show
Today we do another old cookbook recipe from a 1935 depression era Pennsylvania Dutch cookbook.
Ingredients:
1 cup molasses
6 tablespoons brown sugar
½ lemon (rind only)
3 tablespoons flour
1 teaspoon cinnamon
1 cup bread crumbs, fine
1 cup seedless raisins
6 tablespoons flour
4 tablespoons brown sugar
2 tablespoons shortening
Method:
Line a pie pan with pie crust. Spread over it the bread crumbs, and over these the raisins. Then place all the rest of the ingredients listed in the first column (molasses, brown sugar, lemon, flour, cinnamon) above, and mix. Pour this mixture over the pie. Then mix, in a second bowl, the ingredients listed in the second column above (flour, brown sugar, shortening). Make into fine crumbs with fingers. Spread over the pie. Then make inch wide strips of pie -crust and spread them criss-cross over the pie. Bake in a slow oven.
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Hey, Glen & Friends! Any chance you could show us how to make the Tiramisu that Whole Food Market sells by the pound? It's great, & I'm told they've published the recipe, but seeing it done by a master is much more instrucive than reading about it. Thanks for all the great cooking creations!
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You need to have it with cream to cut through the richness and the idea was back then you would only have a small piece and be satisfied because of the richness it was to make it go further
Glen, I have no idea how you can translate some of these recipes. When I first read, it implied put breadcrumbs in the pan, then the raisins, then the pie dough on top of all that and so on. I was watching you work and wondering why that cup of breadcrumbs wasn't split in half, along with the raisins once the second column instructions introduced a whole other layer of confusion. It reminds me of an elementary level reading comprehension exam, which had the net effect of making me appreciate clear, concise prose. How you ever cultivated the muscles for enduring poor writing to glean these little culinary gems you offer in your videos I'll never know. These recipes would be lost to history if not for you.
This 'stout' shoofly pie keeps company with mincemeat pie, fig/date bread and fruitcake in the darker days of winter. Very heavy, very nutrient dense. Every winter I find myself craving molasses. Something of a seasonal anemia since I was young when produce like spinach wasn't locally available until late March & beef was too costly.
Neversink is a mountain area outside of Reading, PA. Very cool. I love old cookbooks.
This explains it. Was trying to figure out why this pie would never sink...🤔.
@@bartofilms he said it was very stodgy. so i guess it wont sink either despite that not being the reason for the name XD
Came here to say this. With the large PA Dutch population around Reading, I wouldn’t be surprised if the recipe comes from that region.
There is a Neversink in the Catskills of New York. Or there was. It's under a reservoir now. You can look it up.
@@kenaikuskokwim9694 that's cool. I'm more inclined to think its PA as that pie sounds more like a PA Dutch recipe and I think he said the cookbook is a PA cookbook
I was literally just thinking about how my grandpa would have loved this pie when y'all brought it up. I guess it's just a grandpa kind of pie :D
Sounds like a scoop of vanilla ice cream would fix all of the problems with that pie!
A scoop (or three) of vanilla ice cream fixes all sorts of problems - pie related or otherwise.
Since that pie has two of my least favorite ingredients which are molasses and raisins not even three scoops of ice cream would fix that.
@@cynthiablagg3690 LOL
Interesting! This sort of reminds me of a Treacle Tart from England, albeit with raisins and cinnamon.
The treacle tarts I've tried tend to have a much more lemony - and perhaps gingery, if it's added - taste, rather than a treacle one.
Looks yummy.
Hey Glen have you ever tried using a pizza cutter on your pie crust? I find it much easier than a knife.
FYI No bounce. When you really like a recipe you can tell by your bounce. I can always tell whether you are enjoying it or not. Really enjoy watching you whether you bounce or don't.
I grew up on Neversink Mountain. Lots of hearty, stout food served by my PA Dutch family. Molasses pie and Shoo-Fly pie were always on offer for dessert. This brought back so many memories of my childhood!😊
Aah …… Neversink! Thank you for sharing that.
I'm in Cumberland County, PA--and now I want shoo-fly pie in the worst way. This is kind of like funeral pie in a way, with the raisins in it.
I’m convinced this is where the recipe came from.
@@MattCoversTech it is....has to be.
My mother really did not like the taste of molasses, so in almost all recipes she would substitute sorghum. Where I live (Iowa) Sorghum is not always available. In fact it really has a season--I think because the stores here get it from local producers who do small runs. Anyway, if the molasses is overpowering, I'd try either half or all sorghum.
As a Newfoundlander, we grew up eating molasses, and only recently have I learned about sorghum from online recipes.
I personally like fancy molasses in small amounts because I don't like really sweet thing, so a small piece of fruit cake or molasses candy is more than enough. We grew up eating a drizzle of molasses with bread and butter, used like a jam. When mom made bread, that was a big treat. That and molasses on dough balls that we cook in pea soup, or scalded pudding in boiled dinner.
Anyways, enough of me rambling about food because I'm starting to get hungry lol take care 🙂
What about light molasses? Would that work?
I've always wanted to know what sorghum tastes like.
@@marilyn1228 Sorghum is a very light molasses taste or at least that's what my grandparents served and called sorghum. Glen was also using a very dark brown sugar which has a stronger molasses taste. I would have used a light unsulfured molasses like Brer Rabbit (not a fan of Grandma's).
I was wondering if you could use half molasses and half corn syrup...
My lovely mother always dusted the crust trimmings with sugar and placed them on the sheet pan around the pie plate and baked them in a low oven. When they were browned and crispy she'd scoop them out and give them to we "Is it done yet?" fat little kids, sweet little hush puppies for the future generation of diabetics. Can't eat most of your recipes Glenn, but look forward to watching all of them. Brings back great memories, many thanks to you and Julie.
I love pie crust cookies. Nowadays I make the filling as a pudding and serve it with pie crust cookies on the side.
I LOVE molasses....ever since I was young! Favourite ice cream as a child...rum and raisin...favourite alcohol...rum (the darker the better)....Best brown sugar...demerara...and I used to love eating molasses sandwiches!! I would be fighting your grandpas for a slice of this pie for sure!!!!
I find your show very relaxing and comforting a nice break from life’s troubles thank you glen! Been watching for years !
Ooooo!!! I’m so excited for this! I will always pick pie over cake! Shoefly pie is such a unique pie! It’s not a pie for everyone….
It's been decades since I've had something similar. BTW - Easy way to deal with sticky molasses - Don't. Just set your bowl on a scale and measure 70 grams per 1/4 cup.
I Thank You!
@7:57 interesting edit choice cutting to the pie... I wounder what happened? Glen you know half the reason we tune in is to see Julie's reaction...
My Dad's (nominally Mennonite) family always added a dollop of whipped cream (or vanilla ice cream in a pinch) to molasses pies. This type of layering was a favorite but this is only time I have seen a published recipe for it.
If they don’t say specifically what dish to use, you’re always left guessing, I struggle with this all the time because our cookware is often sized differently to US/NA standards, even when made by a US company!
Very similar to a shoo fly pie. Shoo fly pie comes in two forms, wet bottom and dry bottom. Wet bottom, after baking, has a layer of molasses just above the crust, dry bottom do not have that layer. Some of the molasses sinks to the bottom during baking. It looks like whoever created this recipe did not want a wet bottom (neversink), so they added the bread crumbs to absorb the sinking molasses (and maybe the raisins? I don't know if they also absorb the molasses). Shoo fly also usually has an egg and some baking soda in the molasses mixture to add some rise when baking. The lattice crust I have never seen on a shoo fly, so maybe the recipe creator liked crust.
I don't think the rasins would absorb much of it so I'm leaning on someone just wanted more flavor, or texture out of a shoo fly pie. The texture thing could explain the lattice too.
Neversink is the name of a town outside of Reading, Pennsylvania. It is not a characteristic of the pie.
My diabetes is screaming mad about this. I love anything molasses lmfao
I really like molasses but I don't know about this one.
interesting, it has certain resemblance to a Treacle Tart, which is made with Golden Syrup. I think if I made it in the UK I would use Golden Syrup as a substitute for the Molasses ( Molasses isnt easy to get here in the UK and isnt particularly inexpensive) the jar I have in stock at the moment is Greenfields Egyptian Molasses and is a 450 gramme jar and was about £4-00
I was saying to someone else on the page about how molasses isn't that common here but I was going to try it with Black Treacle, though Golden Syrup is always good too. Hard to beat a steamed golden syrup sponge on a cold winters day.
I've also got date or pomegranate syrups I could try but I think they'd both be too rich & expensive to use in this.
Your choice of pie plate is just right. The way it bubbled up would have messed up the oven or the cookie sheet you used. I always appreciate the old cookbook recipes you make. 🤩
Always look forward to this on a Sunday morning.
Just watching this delicious pie is putting me into a diabetic coma.
I think it’s screaming for a scoop of vanilla ice cream on top.
I was thinking whipped cream
@@melanieg5459 I thought about it too. That would alleviate the powerful molasse' s taste.
@@melanieg5459 that would be good too!
Really, the hardest part of this recipe was getting the lattice top right.
I'm a bit older than Glen and my Dad would have hidden it like Glen's Grandfather.
Hey Glen, what do you do with all the rest of the stuff you’ve made? You make so much and i cant imagine you and your wife are eating it all. Ofcourse thanks for all the videos youve made. Love your style and your cute home studio. Greetings from the Netherlands!
The older I get the more I like molasses .
Thank you for trying something different
Me too. For some reason, it gives me the feeling of comfort and stability.
I wonder if you could substitute fig for the raisins. It would be like a big fig newton.
Probably any dried fruit? I would change the cinnamon to ginger for apricots though!
Growing up smack dap in the middle of Pennsylvania Dutch country I'm looking forward to recognizing everyone of these recipes from this book.
Replace the molasses with your maple syrup, or golden syrup. Yumm.
Not the same book, but here is a free version of a similar book on project gutenberg: www.gutenberg.org/files/26558/26558-h/26558-h.htm
It doesn't have a neversink molasses pie, but it does have a shoo-fly and a "Grandmother's Molasses Cake" among plenty other recipes from the Pennsylvania Dutch community.
I usually don't care much for raisins, but I am intrigued by this pie recipe. I would probably omit the top (lattice) crust entirely. I would also substitute white sugar for the brown sugar in one or both layers to tone down the molasses flavor just a tiny bit.
But then it wouldn't be a Neversink Pie anymore.
Thank you for the video.
Its like a Shoofly mixed with a Raisin Pie, YUM!!!
Having been raised on Peanut butter and molasses sandwiches as a kid in Nova Scotia, I feel that it may well be a moral imperative for me to try this pie out. Oh yah, Thanks for being awesome.
We grew up with those (Shoe Fly pies). Lovely memory. Might make one for dinner.
Looks quite sweet, but I would try adding a one cup layer of walnuts. Mmm
Or pecans.
My mom grew up Pennsylvania Dutch- which was a mispronunciation of the word Deutch, German. The PDs are great cooks so grew up eatin' good. It is a delicious pie and hearty. Mom usually made this pie during the fall/winter for the holiday dessert table.
I don’t know if it’s apocryphal, but I had heard that “easy as pie” was originally “easy as ~eating~ pie.”
I think this is why my family cuts the molasses in shoo fly with light Karo. Now I want to try an all-molasses pie.
This might be better suited to treating it like date bars. Layer it in a shallow rectangular pan.
Looks good. I love molasses. Did a great job at making the pie look delicious and yummy
Dear Glen,
Firstly, I love you and Julie. Your videos are excellent and your historical focus on recipes is a fabulous enhancement to your featured recipes.
I can think of no other to ask this question.
I have been baking bread about twice weekly since late 2021. Much of my time during the pandemic (February 2020 to October 2021) was spent recovering from back fractures and two operations. When i could stand and navigate my kitchen again, I resurrected the bread baking days of my twenties (I'm an older/wiser hippie, now).
Consequently, I have about 12 cups of breadcrumbs, presently. Earlier I was making bread puddings. One can only eat so much bread pudding.
My question is - can breadcrumbs substitute flour in any cake recipe? (BTW, I make your chocolate dump cake regularly) I want to make a wild blueberry walnut cake which calls for half flour/ground walnuts. I do not want to waste the walnuts nor the wild blueberries on an experiment substituting flour with bread crumbs.
Maybe you know the answer.
With well wishes,
Laura
My mom’s family came from Pennsylvania Dutch and would have used sorghum molasses.
Interesting. It would probably work well transformed into tiny little tartlets, with a dollop of whipped cream!
This looks so good! I was wondering, have you ever done a French-Canadian Brown Sugar Pie? Is this a traditional thing? It came up on a cooking show, and I was very intrigued, but wasn’t sure how maple sugar and brown sugar would play together in a pie and if it would be too sweet….
Thank you Glen for mentioning Blackstrap Molasses. I acquired a bottle of it, and didn't know what to do with it. I had a molasses pie once, years ago. I definitely am going to have molasses pie again. Thank you.😁
I agree with you my friend, I see why you said it’s similar to a shoe fly pie…they are VERY similar! It’s so interesting to have a crumb and strudel topping.
"Why you dancin' on my head for my man? We been thick as molasses pie since law school"-John Candy in JFK
I’ve been looking for a recipe for carob molasses, or pomegranate molasses (both in stock in my local Turkish shop). I wonder whether these would work here…?
It almost looks like a recipe for layered bars inside a pie crust. I wonder if you could do the whole thing without the crust - crumbs, raisins, molasses mix, topping - and get a molasses cookie bar. Easier to get smaller portions! Looks wonderful.
A heads up for Glen: The TH-cam Channel "Vintage Lifestyle USA" has lifted your Molasses Pie video in their "20 Forgotten Pies That Vanished From the Family Table" released June 25, 2024 starting at 4:51 of their video.
I don't know how the licensing rules work; but I thought you should know.
Thanks - I'll take a look.
I've been able to get it removed for now - so thank you for bringing it to my attention.
So many of these channels around now that just steal other people's content, slap on an Ai voice over with an Ai thumbnail. Then reap the financial benefits of other creators work.
I would like to see that recipe for the Dutch black walnut pie. Is that similar to pecan pie?
Great presentation, thank you. Too much molasses flavor, could you tone it down to your taste by substituting heavy corn syrup for maybe 1/2 of the molasses? Really enjoy your content, please don’t stop!
Thanks for another great recipe! I love the old cookbook series.
Do you have any vintage cookware/equipment collected to go along with the old cookbooks?
A scoop of vanilla ice cream maybe on top or a small glass of milk on the side perhaps?
You'd have to like molasses to like that pie, I would think.
My Pennsylvanian Dutch husband says this is Funeral Pie because it uses raisins and you always have raisins and can make it in a pinch for someone's funeral!
Needs vanilla ice cream or whipped cream to balance the he a y molasses
I’d need some unsweetened whipped cream with that richness!
I was surprised to see the addition of the brown sugar to the filling , with sooo much molasses already in it.
Vanilla ice cream on top. Would cut the richness
I’m a big fan of shoo fly pie but this one is interesting.
I am with you, I like molasses but a whole slice/pie, not so much! Love the history to your videos. Have you come across a "water pie"? I searched your videos when I heard it was from depression times to see if you had tried it, but didn't find a video.
I bet it would go great with a hot cup of black coffee.
Molasses is like sage, a little bit goes a long way.
My gran would have wolfed it down with tea!
Shoofly pie, both variations, is my favorite pie. This surely looks like a type of it, as you opined. I would use crisco instead of butter, though.
Please try making your own cocktail angostura bitters
This looks so good, I'm a sucker for pecan/shoofly-type pies. Thanks for sharing
What an interesting pie 🥧 not to my taste (I'm not a really sweet-goods person) but I'm sure it's someone's cup of tea!
I think it just needs hot custard over the top
I’ll have to make a note to try and make this for the holidays. Like everyone else is saying, it’ll be a hit with the older generation.
I have never met a pie I didn’t like.
Maybe this would be overkill, but I bet you could make almost the exact same recipe, but substituting the molasses for maple syrup. You might just have to use slightly less, and increase the amount of added brown sugar for the central layer. So that it achieves relatively the right moisture content.
That pie is crying out for something creamy on top. That would really balance out the richness. I wonder if there is a cookbook like this still available today. I would really enjoy it. In the 1870's the Mennonite Relief Fund published a cookbook, but it had more foreign recipes from the missionaries they supported. So I am still looking for something like this.
Love love love molasses! With ice cream? With cheese on the side to cut sweetness?
Sour cream on the side?When I eat pies I often find something to balance the sweetness because I do have an intolerance to too much sweets even though I absolutely love molasses
So you like the tradition of sharp cheddar cheese on the side with apple pie? I know my family does and usually with tart apples, less sugar, and without a sugared crust .
Whipped cream is a must.
I love molasses, but when I was watching this being made, I kept thinking....I think I would need to try a bite of someone else's first!
This is definitely an "a la mode" pie. Needs ice cream. You can't really do ice cream to many pies cuz with the possible exception of pumpkin, adding a scoop or two of vanilla ice cream tends to compromise the structure of a pie. This pie could probably take two scoops with a third on the side. That's my kinda pie.
need to try dipping it in coffee!
Resembles a dry bottomed shoofly pie, which makes sense, but like a stodgier one (though from what I've been given to know shoofly originates originally from a molasses cake put in a shell, which then allowed them to use less flour. So perhaps this is stodgier because it's an older recipe more so than being necessarily a different sort of pie, top crust notwithstanding
Dry bottomed pies are made more in the northern parts of the Dutch country, where a lot more non Amish were
while wet bottomed are more associated with the south of the Dutch country, what where the Amish were primarily concentrated
Well, I would have done the same as you did and used a lg. deep dish pie plate. That molasses once bubbled over onto your racks and oven is a reminder why you put it into a larger pie plate to bake.
I think I would have used a lighter molasses, possibly sorghum, and for the raisins, maybe a mix of raisins and walnuts finely chopped.
It looks good, and I really like molasses. 😊
Thank you for making this pie. 👋🏻🧑🦳😊🥧Lovely!
"Never sink---" *drops pie* "AhhAAAHH."
I'm sorry, I started laughing so hard at that.
I would probably cut the molasses with Karo light syrup just to keep the overwhelming molasses flavor from overpowering it.
I made date squares today. Then cheesecake. Tried shofly pie once. Hubby said not again. Mom would havesaid 'I've made that twice. The first and last time!' I need raisin pie.
Instead of Whiskey Grandpa (an aesthetic), Molasses Grandpa.
Glen and Julie, not that I’ll ever meet you, but I hope you are the same in person as you are on video. 🙂 You seem like people with which it would be great to have long, meandering conversations covering many topics. I really miss cordial, intellectual discussions.
Thank you for being my friends in TH-cam fantasyland. ❤️
To me, "Neversink" is a town & lake/reservoir in southern New York State (Sullivan county - not too far from the NE corner of PA). I wonder if there's any etymological connection between the pie and the town?
Does this cookbook contain a recipe for Chicken Popeye? or it's grandfather Chicken Botboi?
Try this recipe. It's great! In the book The Bakers Odyessy Greg Patent called The Original Shoo Fly Pie. Best pie ever!
Hey Glen, Hey Jules!!! Love your videos! Glen uou have talked a bit about the connection of food and memories. Why is comfort food so comforting? Could you talk about that in your next video that includes comfort food?
Common of Penn. Dutch (which is really Deutsch, I believe) and German cooking.
Ok, I owe Glen an apology of sorts. I didn't think Thompson seedless raisins were available 8n the 1930s. I'm stunned to see them called for here rather than the seeded (muscats) that I've only ever seen called for in this era and for many years later.
In Québec this pie is called tarte à la farlouche - molasses raisin pie - goes way back to molasses arriving in the colony. For an all molasses pie, here is a link from radio canada histoire de la melasse au Québec with a recipe ici.radio-canada.ca/ohdio/premiere/emissions/on-n-est-pas-sorti-de-l-auberge/segments/chronique/11558/melasse-histoire-quebec-recette
Extremely rich pies like these benefit from being served with unsweetened whipped cream, it cuts the richness quite a bit. I have to say I'm shocked that Julie took more than one bite of it... because the sugar level of this thing is just over the moon, I thought for sure she'd hate it.
In those days there were a LOT of 9 inch shallow pie plates around, and that is probably what this pie was meant for. My Fire king peach luster pie plate would fit this recipe perfectly.
Greg: I'd be glad to take the leftover pie if you don't have room for it!! As rich as that is, I would like it with a scoop of whipped cream and a cop of dark brewed coffee. Yum!
Glen, do you happen to remember how long you left it in the oven? Or just when the lattice has a nice golden-brown color?
was molasses super cheap in the 1930's?
while it's not expensive near me.. it certainly isn't cheap nor easy to find.
My Dad used to like molasses on biscuits. He'd always have some mason jar of it that he got from some unknown place in the mountains. It was too much for me . It was black as tar and very sticky.
Probably needs to be eaten with black coffee. Actually, maybe add espresso to the recipe?