Pennsylvania Dutch Cake-and-custard Pie – Country Living

FILLING
1/3 c Sugar
2 tb Unsifted all-purpose flour
1 ts Apple-pie spice (see Note)
1 c Applesauce; preferably
-homemade
2/3 c Sour cream
1/3 c Light molasses
1 lg Egg; beaten

–CAKE–
1/2 c Milk
1 ts Lemon juice
1/2 c Sugar
1/4 c (1/2 stick) butter; softened
1 lg Egg
1 ts Vanilla extract
1 1/4 c Unsifted all-purpose flour
1 ts Baking powder
1/2 ts Salt
1/4 ts Baking soda

-GLAZE-
1/2 c Confectioners’ sugar
2 tb Brewed coffee

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 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,

4. 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.

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 Scanned & edited by Di Pahl & gg