Pennsylvania Dutch Cake-And-Custard Pie

Recipe Ingredients

1/2		Pa refrigerated
		- pre-rolled pie crusts
		Filling
1/3 cup	65g / 2.3oz	Sugar
2 tablespoons	30ml	Unsifted all-purpose flour
1 teaspoon	5ml	Apple-pie spice - (see note)
1 cup	237ml	Applesauce - preferably
		- homemade
2/3 cup	157ml	Sour cream
1/3 cup	78ml	Light molasses
1 cup	198g / 7oz	Egg - beaten (large)
		Cake
1/2 cup	118ml	Milk
1 teaspoon	5ml	Lemon juice
1/2 cup	99g / 3.5oz	Sugar
1/4 cup	49g / 1.7oz	Butter - softened (1/2 stick)
1		Egg (large)
1 teaspoon	5ml	Vanilla extract
1 1/4 cups	78g / 2.8oz	Unsifted all-purpose flour
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Baking soda
		Glaze
1/2 cup	99g / 3.5oz	Confectioners' sugar
2 tablespoons	30ml	Brewed coffee

Recipe Instructions

1. Prepare pie crust following package directions for filled one-crust pie using a 9-inch 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 350F. 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 crust-lined 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 1/2 t ground cinnamon, 1/4 t ground ginger, 1/8 t ground nutmeg, and 1/8 t ground allspice for apple-pie spice.

Country Living/Sept/92

Source:
Country Living

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