Martha Bakes: Pennsylvania Dutch Episode | PBS Food

Martha Bakes: Pennsylvania Dutch Episode

Martha Bakes Pennsylvania Dutch Episode Martha Bakes More Episodes

With Martha Bakes, discover Martha StewartÂ’s tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.


Watch a Preview

The Pennsylvania Dutch community is known for its cakes, pies, and pastries. In this lesson, four recipes showcasing their rich culinary heritage: citrusy Montgomery pie, irresistible cream cheese-filled pumpkin whoopie pies, and the most tender apple dumplings. And for all you chocolate lovers, chocolate whoopee pies with vanilla butter cream. Recipes that are sure to become family favorites!

This Week’s Recipe

Montgomery Pie



  • For the crust:
  • Unbleached all-purpose flour, for work surface
  • 1/2 recipe Pate Brisee (recipe follows)
  • For the bottom layer:
  • 1/2 cup light-brown sugar
  • 1 tablespoon unbleached all-purpose flour
  • 1 large egg, room temperature
  • 1/2 cup molasses (not blackstrap)
  • Zest and juice of 1 lemon
  • 1/2 cup cold water
  • For the top layer:
  • 4 tablespoons unsalted butter, room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, room temperature
  • 1 1/4 cups unbleached all-purpose flour, sifted
  • 1/2 teaspoon baking soda
  • 1/2 cup buttermilk
  • To Finish:
  • Whipped cream, for serving (optional)


  1. Make the crust: On a lightly floured work surface, roll pate brisee to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge, and crimp as desired. Refrigerate 30 minutes.
  2. Preheat oven to 375 degrees. Line crust with parchment and fill with pie weights or dried beans; bake until crust is set, 25 to 30 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool on a wire rack. Increase oven temperature to 425 degrees.
  3. Make the bottom layer: Whisk to combine brown sugar and flour in a small bowl. In a medium bowl, whisk egg; add molasses and lemon zest and juice and whisk to combine. Add water, whisking until thoroughly combined. Set aside while you prepare the top layer.
  4. Make the top layer: In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add vanilla and egg; beat until well combined. Whisk together flour and baking soda. Add buttermilk in two additions, alternating with the flour mixture, beginning and ending with the flour. Scrape down sides as needed. Pour bottom layer into cooled crust, then dollop top layer over bottom layer to cover. Bake for 15 minutes. Reduce oven temperature to 350 degrees and bake until well browned, 35 to 40 minutes more. Transfer to a wire rack to cool completely. Serve with whipped cream, if desired.

Additional Recipes

Additional recipes and video clips from the episode are available on

Presented by:
Produced by:


Getting Hungry?

Sign up for weekly recipes