Pennsylvania Dutch Cake-And-Custard Pie
Yield
1 PiePrep
30 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | oz |
pie shell (9 inch)
pre-rolled |
|
| Filling | |||
| ⅓ | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
unsifted |
|
| 1 | teaspoon |
apple pie spice
|
* |
| 1 | cup |
applesauce
preferably homemade |
|
| ⅔ | cup |
sour cream
|
|
| ⅓ | cup |
molasses
|
|
| 1 | large |
eggs
beaten |
|
| Cake | |||
| ½ | cup |
milk
|
|
| 1 | teaspoon |
lemon juice
|
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
butter
softened |
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¼ | cups |
all-purpose flour
unsifted |
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking soda
|
|
| Glaze | |||
| ½ | cup |
powdered sugar
|
|
| 2 | tablespoons |
coffee
brewed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | oz |
pie shell (9 inch)
pre-rolled |
|
| Filling | |||
| 79 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
unsifted |
|
| 5 | ml |
apple pie spice
|
* |
| 237 | ml |
applesauce
preferably homemade |
|
| 158 | ml |
sour cream
|
|
| 79 | ml |
molasses
|
|
| 1 | large |
eggs
beaten |
|
| Cake | |||
| 118 | ml |
milk
|
|
| 5 | ml |
lemon juice
|
|
| 118 | ml |
sugar
|
|
| 59 | ml |
butter
softened |
|
| 1 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 296 | ml |
all-purpose flour
unsifted |
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
baking soda
|
|
| Glaze | |||
| 118 | ml |
powdered sugar
|
|
| 3E+1 | ml |
coffee
brewed |
|
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.
