Pennsylvania Dutch Cake and Custard Pie

Source: Pillsbury winner - Gladys Fulton, Summerville, South Carolina

1 (15 ounce) package Pillsbury All Ready Pie Crusts

Filling
1/3 cup granulated sugar
2 tablespoons flour
1 teaspoon apple pie spice or 1/2 teaspoon cinnamon, 1/4 teaspoon ginger,
    1/8 teaspoon nutmeg and 1/8 teaspoon allspice combined
1 cup applesauce
2/3 cup dairy sour cream
1/3 cup molasses
1 egg, beaten

Cake
1/2 cup granulated sugar
1/4 cup margarine or butter, softened
1/2 cup sour milk, or add 1 teaspoon lemon juice to
    1/2 cup milk and let stand for 5 minutes
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose or unbleached flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

Glaze
1/2 cup confectioners' sugar
2 tablespoons coffee

Prepare pie crust according to package directions for "filled one-crust pie," using 9-inch pie pan or 9-inch deep-dish pie pan. (Refrigerate remaining crust for a later use.)

Heat oven to 350 degrees 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. Add sour milk, 1 egg and vanilla extract; beat until smooth. 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 degrees F for 45 to 60 minutes or until center springs back when touched lightly and top is deep golden brown.

Meanwhile, in small bowl combine glaze ingredients; blend well. Drizzle over hot pie. Serve slightly warm.

Serves eight to 10.

pennsylvania dutch cake and custard pie recipe is filed under desserts.
Origin: pennsylvania dutch