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Pennsylvania Dutch Cake and Custard Pie |
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Serves: 10 Print this RecipeGladys Fulton - Summerville, South Carolina Bake-Off® Contest 35, 1992 Grand Prize Winner Applesauce, sour cream and molasses combine for a luscious custardlike filling in this take-off of a shoofly pie. 1/2 (15-ounce) package refrigerated pie crust (1 crust) FILLING 1/3 cup sugar 2 tablespoons all-purpose flour 1 teaspoon apple pie spice * 1 cup applesauce 2/3 cup dairy sour cream 1/3 cup molasses 1 egg, beaten CAKE 1/2 cup sugar 1/4 cup margarine or butter, softened 1/2 cup sour milk ** 1 egg 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda GLAZE 1/2 to 3/4 cup powdered sugar 2 tablespoons coffee Prepare pie crust according to package directions for ONE-CRUST FILLED PIE using 9-inch pie pan or 9-inch deep-dish pie pan. Heat oven to 350°F. In medium bowl, combine 1/3 cup sugar, 2 tablespoons flour and apple pie spice; mix well. Stir in remaining filling ingredients; blend well. Set aside. In small bowl, combine 1/2 cup sugar and margarine; beat until well blended. Beat in sour milk, 1 egg and vanilla. (Mixture will look curdled.) Add flour, baking powder, salt and baking soda; mix well. Spoon into crust-lined pan. Carefully pour filling mixture over batter. Bake at 350°F. for 50 to 65 minutes or until center springs back when touched lightly and top is deep golden brown. Filling will sink to bottom during baking. In small bowl, combine powdered sugar and coffee until of desired drizzling consistency; blend well. Drizzle over warm pie. Serve warm. TIPS: * A mixture of 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon allspice can be substituted for the apple pie spice. **To make sour milk, add 1 teaspoon lemon juice to 1/2 cup milk; let stand 5 minutes. HIGH ALTITUDE - Above 3,500 feet: Increase flour in cake to 1 1/3 cups. Bake as directed above. Nutrition Per Serving: Calories 400; Protein 5g; Carbohydrate 62g; Fat 15g; Sodium 380mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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