Pennsylvania Dutch Cake-and-custard Pie – Country Living

  • on June 20, 2007
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Ingrients & Directions

1/2 15-oz package refrigerated, -pre-rolled pie crusts

1/3 c Sugar -homemade
2 tb Unsifted all-purpose flour 2/3 c Sour cream
1 ts Apple-pie spice (see Note) 1/3 c Light molasses
1 c Applesauce, preferably 1 lg Egg, beaten

1/2 c Milk 1 ts Vanilla extract
1 ts Lemon juice 1 1/4 c Unsifted all-purpose flour
1/2 c Sugar 1 ts Baking powder
1/4 c (1/2 stick) butter, softened 1/2 ts Salt
1 lg Egg 1/4 ts Baking soda

1/2 c Confectioners’ sugar 2 tb Brewed coffee

1. Prepare pie crust following package directions for filled
one-crust pie using a 9-inch pie pan.

2. Prepare Filling: In medium-size bowl, combine sugar, flour, and
apple-pie spice. Stir in applesauce, sour cream, molasses, and egg.
Set aside.

3. Heat oven to 350’F. Prepare Cake: In small bowl, combine milk and
lemon juice; set aside 5 minutes to allow milk to sour. In
medium-size bowl, with electric mixer, beat together sugar and butter
until light and fluffy. Add soured milk, egg, and vanilla; beat until
smooth. Add flour, baking powder, salt, and baking soda; mix, on low
speed, until combined,

4. Spoon cake mixture evenly into crustlined pie pan; carefully pour
filling mixture over cake mixture. Bake 50 to 60 minutes or until top
is firm and golden.

5. Meanwhile, prepare Glaze: In small bowl, combine confectioners’
sugar and coffee. Drizzle glaze over hot pie. Let pie cool to warm
and serve.

Note: Or, substitute 1/2 t ground cinnamon, 1/4 t ground ginger, 1/8 t
ground nutmeg, and 1/8 t ground allspice for apple-pie spice.

Country Living/Sept/92 Scanned & edited by Di Pahl & gg

10 servings

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