Pennsylvania dutch cake-and-custard pie - country living
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | 15-oz package refrigerated, | |
| ⅓ | cup | Sugar |
| 2 | tablespoons | Unsifted all-purpose flour |
| 1 | teaspoon | Apple-pie spice (see Note) |
| 1 | cup | Applesauce, preferably |
| ½ | cup | Milk |
| 1 | teaspoon | Lemon juice |
| ½ | cup | Sugar |
| ¼ | cup | (1/2 stick) butter, softened |
| 1 | large | Egg |
| ½ | cup | Confectioners' sugar pre-rolled pie crusts homemade |
| ⅔ | cup | Sour cream |
| ⅓ | cup | Light molasses |
| 1 | large | Egg, beaten |
| 1 | teaspoon | Vanilla extract |
| 1¼ | cup | Unsifted all-purpose flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Baking soda |
| 2 | tablespoons | Brewed coffee |
Directions
FILLING
CAKE
GLAZE
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 ½ t ground cinnamon, ¼ t ground ginger, ⅛ t ground nutmeg, and ⅛ t ground allspice for apple-pie spice.
Country Living/Sept/92 Scanned & edited by Di Pahl & <gg>