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Bake-Off® Contest 35, 1992
Summerville, South Carolina

Pennsylvania Dutch Cake and Custard Pie

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

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3 reviews.
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  • prep time 25 min
  • total time 1 hr 25 min
  • ingredients 19
  • servings 10
 

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1/3
cup granulated sugar
2
tablespoons Pillsbury BEST® all-purpose flour
1
teaspoon apple pie spice*
1
cup applesauce
2/3
cup sour cream
1/3
cup molasses
1
egg, beaten

Cake

1/2
cup granulated sugar
1/4
cup butter or margarine, softened
1/2
cup sour milk**
1
egg
1
teaspoon vanilla
1 1/4
cups Pillsbury BEST® all-purpose flour
1
teaspoon baking powder
1/2
teaspoon salt
1/4
teaspoon baking soda

Glaze

1/2
to 3/4 cup powdered sugar
2
tablespoons brewed coffee

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

*A mixture of 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground allspice can be substituted for the apple pie spice. **To substitute for buttermilk, use 1 teaspoon lemon juice plus milk to make 1/2 cup; let stand 5 minutes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size:
Calories
380
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
380mg
380%;
Total Carbohydrate
58g
58%
(Dietary Fiber
1g
1%
  Sugars
32g
32%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
10%;
Iron
8%;
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.