Pennsylvania Dutch Cake-And-Custard Pie Recipe

Name: Pennsylvania Dutch Cake-And-Custard Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 oz pie shell (9 inch) pre-rolled; ⅓ cup sugar; 2 tablespoons flour, all-purpose unsifted; 1 teaspoon apple pie spice; 1 cup applesauce preferably homemade; ⅔ cup sour cream; ⅓ cup molasses; 1 large eggs beaten; 1/2 cup milk; 1 teaspoon lemon juice; 1/2 cup sugar; 1/4 cup butter softened; 1 large eggs; 1 teaspoon vanilla extract; 1 1/4 cups flour, all-purpose unsifted; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1/2 cup powdered sugar; 2 tablespoons coffee brewed

Servings: persons

15 oz pie shell (9 inch) pre-rolled
⅓ cup sugar
2 tablespoons flour, all-purpose unsifted
1 teaspoon apple pie spice
1 cup applesauce preferably homemade
⅔ cup sour cream
⅓ cup molasses
1 large eggs beaten
1/2 cup milk
1 teaspoon lemon juice
1/2 cup sugar
1/4 cup butter softened
1 large eggs
1 teaspoon vanilla extract
1 1/4 cups flour, all-purpose unsifted
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup powdered sugar
2 tablespoons coffee brewed

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.
3
Stir in applesauce, sour cream, molasses, and egg.
4
Set aside.
5
Heat oven to 350'F.
6
Prepare Cake: In small bowl, combine milk and lemon juice; set aside 5 minutes to allow milk to sour.
7
In medium-size bowl, with electric mixer, beat together sugar and butter until light and fluffy.
8
Add soured milk, egg, and vanilla; beat until smooth.
9
Add flour, baking powder, salt, and baking soda; mix, on low speed, until combined.
10
Spoon cake mixture evenly into crustlined pie pan; carefully pour filling mixture over cake mixture.
11
Bake 50 to 60 minutes or until top is firm and golden.
12
Meanwhile, prepare Glaze: In small bowl, combine confectioners' sugar and coffee.
13
Drizzle glaze over hot pie.
14
Let pie cool to warm and serve.

689

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 15 oz pie shell (9 inch) pre-rolled, ⅓ cup sugar, 2 tablespoons flour, all-purpose unsifted, 1 teaspoon apple pie spice, and more.

Yes, Pennsylvania Dutch Cake-And-Custard Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pennsylvania Dutch Cake-And-Custard Pie

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