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Pennsylvania Dutch Cake and Custard Pie

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

Prep Time:
25 Min
Total Time:
1 Hr 25 Min
Makes:
10 servings
Pillsbury Bake-Off
Gladys Fulton
Summerville, SC
Bake-Off® Contest 35, 1992
-$50,000 GRAND PRIZE WINNER
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INGREDIENTS
Crust
1Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
1/3cup granulated sugar
2tablespoons Pillsbury BEST® all-purpose flour
1teaspoon apple pie spice*
1cup applesauce
2/3cup sour cream
1/3cup molasses
1egg, beaten
Cake
1/2cup granulated sugar
1/4cup butter or margarine, softened
1/2cup sour milk**
1egg
1teaspoon vanilla
1 1/4cups Pillsbury BEST® all-purpose flour
1teaspoon baking powder
1/2teaspoon salt
1/4teaspoon baking soda
Glaze
1/2to 3/4 cup powdered sugar
2tablespoons brewed coffee
DIRECTIONS
1.Place pie crust in 9-inch glass pie pan or 9-inch deep-dish glass pie pan as directed on box for One-Crust Filled Pie.
2.Heat oven to 350°F. In medium bowl, mix 1/3 cup granulated sugar, 2 tablespoons flour and the apple pie spice. Stir in remaining filling ingredients until well blended; set aside.
3.In small bowl with electric mixer, beat 1/2 cup granulated sugar and the butter on medium speed until well blended. Beat in sour milk, 1 egg and the vanilla (mixture will look curdled). On low speed, beat in flour, baking powder, salt and baking soda. Spoon into crust-lined pan. Carefully pour filling mixture over batter.
4.Bake 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).
5.In small bowl, mix powdered sugar and coffee until smooth and desired drizzling consistency. Drizzle over warm pie. Serve warm.
High Altitude (3500-6500 ft)  Increase flour in cake to 1 1/3 cups. Bake as directed above.
High Altitude (3500-6500 ft)

Increase flour in cake to 1 1/3 cups. Bake as directed above.

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