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>

Related recipes