Pennsylvania Dutch Cake and Custard Pie

posted by Truth 08-21-98 10:57 PM

Pennsylvania Dutch Cake and Custard Pie

Applesauce and sour cream add fresh flavor and a custard-like filling to this take-off of a shoofly pie.

1 9 inch pie crust

1/3 cup sugar
2 tablespoons flour
1 teaspoon apple pie spice*
1 cup applesauce
2/3 cup dairy sour cream
1/3 cup molasses
1 egg, beaten

1/2 cup sugar
1/4 cup margarine or butter, softened
1/2 cup sour milk**
1 egg
1 teaspoon vanilla
1 1/4 cups Pillsbury BESTŪ All Purpose, Unbleached or Self Rising Flour***
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

1/2 to 3/4 cup powdered sugar
2 tablespoons coffee

Prepare pie crust according to directions for one-crust filled pie using 9-inch pie pan or 9-inch deep dish pie pan.

Heat oven to 350 F.

In medium bowl, combine 1/3 cup sugar, 2 tablespoons flour and apple pie spice; mix well. Stir in remaining filling ingredients; blend well. Set aside.

In small bowl, combine 1/2 cup sugar and margarine; beat until well blended. Beat in sour milk, 1 egg and vanilla. (Mixture will look curdled.) Lightly spoon flour into measuring cup; level off. Add flour, baking powder, salt and baking soda; mix well. Spoon into crust-lined pan. Carefully pour filling mixture over batter.

Bake at 350 F. for 50 to 65 minutes or until center springs back when touched lightly and top is deep golden brown. Filling will sink to bottom during baking.

In small bowl, combine powdered sugar and coffee until of desired drizzling consistency; blend well. Drizzle over warm pie. Serve warm.

** To make sour milk, add 1 teaspoon lemon juice to 1/2 cup milk; let stand 5 minutes.

*** If using self rising flour, omit baking powder, salt and baking soda.

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