Pennsylvania Dutch Cake-And-Custard Pie
Submitted by getlucky9
Pennsylvania Dutch cake-and-custard pie: a soft cake batter and a spiced applesauce-molasses custard poured into one crust bake into two distinct layers, finished with a coffee glaze. A clever heritage dessert.
YIELD
1 PiePREP
30 minCOOK
1 hrsREADY
1 hrsThis old Pennsylvania Dutch pie has a bit of kitchen magic built in. You spoon a soft cake batter into the crust, then gently pour a spiced custard over the top, and as it bakes the two trade places: the lighter cake floats up to form a tender top layer, while the denser custard settles below into a creamy bottom.
The filling is pure Pennsylvania Dutch comfort, applesauce, sour cream, and molasses spiced with apple-pie spice. The cake layer uses soured milk, made by stirring lemon juice into milk, which keeps the crumb tender and tangy.
Don’t be tempted to stir the two together; the layering happens on its own in the oven. Once it is firm and golden, a quick coffee glaze drizzled over the hot pie adds a faintly bittersweet finish that plays off the molasses.
Pro Tips
- Pour the custard gently over the cake batter and don’t stir; the oven separates them into two layers on its own.
- Let the milk sour with the lemon juice for the full 5 minutes, so it acts like buttermilk and tenderizes the cake.
- Bake until the top is firm and golden and a tester in the cake layer comes clean; the custard below stays soft.
- Drizzle the coffee glaze while the pie is hot so it sets into a thin, even coat.
Variations
- Use homemade applesauce for the best flavor and a thicker custard.
- Swap the coffee glaze for a plain vanilla or maple glaze.
- Add chopped walnuts or raisins to the custard layer.
Ingredients
Directions
Prepare pie crust following package directions for filled one-crust pie using a 9-inch pie pan.
Prepare Filling: In medium-size bowl, combine sugar, flour, and apple-pie spice. Stir in applesauce, sour cream, molasses, and egg. Set aside.
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.
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.
Meanwhile, prepare Glaze: In small bowl, combine confectioners’ sugar and coffee. Drizzle glaze over hot pie. Let pie cool to warm and serve.
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