Pennsylvania Dutch Cake-and-custard Pie

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Pennsylvania Dutch Cake-and-custard Pie

1. Prepare pie crust following package directions for filled one-crust pie using a 23 cm 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 half t ground cinnamon, quarter t ground ginger, 0.125 t ground nutmeg, and 0.125 t ground allspice for apple-pie spice. Country Living/Sept/92 Scanned & edited by Di Pahl & <gg>