Pennsylvania Dutch Recipes

Pennsylvania Dutch Cake and Custard Pie

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Yield: 8 to 10 servings

Ingredients

Pie Crust

  • 1 (15 ounce) package Pillsbury All Ready Pie Crusts

Filling

  • 1/3 cup granulated sugar
  • 2 tablespoons flour
  • 1 teaspoon apple pie spice or 1/2 teaspoon cinnamon, 1/4 teaspoon ginger,1/8 teaspoon nutmeg and 1/8 teaspoon allspice combined
  • 1 cup applesauce
  • 2/3 cup dairy sour cream
  • 1/3 cup molasses
  • 1 egg, beaten

Cake

  • 1/2 cup granulated sugar
  • 1/4 cup butter or margarine, softened
  • 1/2 cup sour milk, or add 1 teaspoon lemon juice to 1/2 cup milk and letstand for 5 minutes
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose or unbleached flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda

Glaze

  • 1/2 cup confectioners' sugar
  • 2 tablespoons coffee

Instructions

Pie Crust

  1. Prepare pie crust according to package directions for "filled one-crust pie," using a 9 inch pie pan or 9 inch deep-dish pie pan. (Refrigerate remaining crust for a later use.)

Filling

  1. In a medium bowl, combine 1/3 cup sugar, 2 tablespoons flour and apple pie spice; mix well.
  2. Stir in remaining filling ingredients; blend well. Set aside.

Cake

  1. Heat oven to 350 degrees F.
  2. In a small bowl, combine 1/2 cup sugar and butter or margarine; beat until well blended.
  3. Add sour milk, 1 egg and vanilla extract; beat until smooth.
  4. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, salt and baking soda; mix well.
  5. Spoon into crust-lined pan.
  6. Carefully pour filling mixture over batter.
  7. Bake at 350 degrees F for 45 to 60 minutes or until center springs back when touched lightly and top is deep golden brown.

Glaze

  1. Meanwhile, in small bowl combine glaze ingredients; blend well. Drizzle over hot pie.
  2. Serve slightly warm.

Attribution

Pillsbury winner - Gladys Fulton, Summerville, South Carolina



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