Author Notes: The aforementioned farm on which I grew up was in Benton County, Tennessee, at that time the largest producer of sorghum molasses in the nation. The production of "new sorghum" from the mills each October or November was the cause for a frenzy of gluttony that involved sorghum, biscuits and butter (and bacon and, for some reason, home-canned tomatoes), gingerbread, and all manner of desserts. This particular one is a recipe one of the ladies in the nearby Mennonite community gave my mother, and we made it every year during "new sorghum" season. Sorghum molasses, to me, is the quintessential taste of fall. - Kayb —Kayb
Food52 Review: It was really interesting to work with sorghum, having read about it in Edna Lewis' books and other Southern recipe books, but never having searched it out. I finally found Bourbon Vanilla Sorghum at Whole Foods and thought that neither Bourbon nor vanilla was a bad addition to a pie! The pie tastes something like pecan pie, without the nuts, or a maple sugar pie I remember from my childhood. Sweet, slightly chewy, caramelish, it screams for a side of vanilla ice cream. – MrsWheelbarrow —The Editors
pie crust, your favorite recipe
cup sorghum molasses
cup boiling water
teaspoon baking soda
- Line a pie plate with the crust. Fill with pie weights and bake for about 10 minutes at 350. Remove from oven and lower heat to 325.
- Crumble together flour, sugar and butter until mixture resembles a coarse cornmeal. Set aside.
- Combine molasses, water and soda and beat with a mixer until mixture becomes fluffy. Add flour mixture and fold into molasses. Pour into pie shell. Bake at 325 for 30 minutes.
- If desired, use powdered sugar and a stencil and dust top of pie.