Sorghum molasses pie
Pies
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
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