Pennsylvania Dutch Cake and Custard Pie |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a $50,000 Grand Prize Winner in the Pillsbury Cooking Contest. I'm not sure what year. I found it in a newspaper. It's good and different than most pies. Long on ingredients so plan on some time. First time I tried it was in 2002. If you don't have apple pie spice, you can mix together 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon allspice. Ingredients:
1 pillsbury refrigerated pie crust |
1/3 cup sugar |
2 tablespoons flour |
1 teaspoon apple pie spice |
1 cup applesauce |
2/3 cup sour cream |
1/3 cup molasses |
1 egg, beaten |
1/2 cup sugar |
1/4 cup margarine or 1/4 cup butter, softened |
1/2 cup sour milk |
1 egg |
1 teaspoon vanilla |
1 1/4 cups pillsbury all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1/2 cup powdered sugar |
2 tablespoons coffee |
Directions:
1. Prepare pie according to package directions for filled one-crust pie, using a 9 inch pie pan or 9 inch deep dish pie pan. Heat oven to 350 degrees. In a medium bowl, combine 1/3 cup sugar, 2 tablespoons flour and apple pie spice and mix well. Stir in remaining filling ingredients; blend well and set aside.
2. In a small bowl, combine 1/2 cup sugar and margarine. Beat until well blended. Add sour milk, 1 egg and vanilla and beat until smooth. Lightly spoon flour into measuring cup and level off. Add flour, baking powder, salt and baking soda and mix well. Spoon into crust lined pan. Carefully pour filling mixture over batter.
3. Bake at 350 degrees for 45 to 60 minutes or until center springs back when touched lightly and top is deep golden brown.
4. In a small bowl, combine glaze ingredients and blend well. Drizzle over hot pie. Serve slightly warm.
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