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Pennsylvania Dutch Cake and Custard Pie
Author/Submitted by: The Cookie Lady's Files,
"Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
Servings: 8
Categories:
Cakes
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Custard-Pie
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Desserts
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Pies & Pastries
Ingredients: 1
refrigerated pie crust 1/3
cup
sugar 2
tablespoons
flour 1/2
teaspoon
cinnamon 1/4
teaspoon
ginger 1/8
teaspoon
nutmeg 1/8
teaspoon
allspice 1
cup
applesauce 2/3
cup
sour cream 1/3
cup
molasses 1
egg,
beaten
1/2
cup
sugar 1/4
cup
butter or margarine,
softened
1/2
cup
milk,
see notes
1
teaspoon
lemon juice 1
egg 1
teaspoon
vanilla 1 1/4
cups
all-purpose flour 1
teaspoon
baking powder 1/2
teaspoon
salt 1/4
teaspoon
baking powder 1/2
cup
powdered sugar 2
tablespoons
coffee
Directions:
1.
Using a 9-inch deep dish pie pan, line with crust for filled 1 crust pie. Preheat oven to 350^F. In medium bowl, combine 1/3 cup sugar, 2 Tablespoons flour, cinnamon, ginger, nutmeg and allspice. Mix well. Stir in applesauce, sour cream, molasses and 1 egg, beaten. Blend well, set aside.
2.
In another bowl, with an electric mixer, cream together 1/2 cup sugar and 1/4 cup butter until well blended. Make sour milk by adding 1 teaspoon lemon juice to 1/2 cup milk and letting it stand 5 minutes. Add sour milk, 1 egg, 1 teaspoon vanilla. Beat until smooth. Lightly spoon flour into measuring cup, level off to correct measure. Add baking powder and salt. Add to sour milk mixture and mix well. Spoon this batter into crust. Carefully pour molasses filling mixture from other bowl over batter. Place in middle rack of oven and bake at 350^F 45-60 minutes, until center springs back when touched and top is deep golden brown. Blend 1/2 cup powdered sugar and 2 Tablespoons coffee and blend well. Drizzle over top of hot pie.
Serve slightly warm.
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