1

Pennsylvania Dutch Cake and Custard Pie won the 35th Pillsbury Bake-Off in 1992. Recipe on Pillsbury.com by Gladys Fulton of Summerville, South Carolina.

2

Start by placing one crust in a pie plate.

3

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.

4

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.

5

Spoon into crust-lined pan. Carefully pour filling mixture over batter.

6

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).

7

In small bowl, mix powdered sugar and coffee until smooth and desired drizzling consistency. Drizzle over warm pie. Serve warm.

5 from 1 review

Pennsylvania Dutch Cake and Custard Pie

Lise Sullivan Ode
Cake or pie...why not have both? This warm classic will please every dessert lover in the room.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10 servings
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Ingredients
 

Crust

  • 1 bo0x 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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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).
  • In small bowl, mix powdered sugar and coffee until smooth and desired drizzling consistency. Drizzle over warm pie. Serve warm.

Notes

Recipe courtesy of Pillsbury®
*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.
Calories: 286kcal, Carbohydrates: 48g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 228mg, Potassium: 297mg, Fiber: 1g, Sugar: 34g, Vitamin A: 312IU, Vitamin C: 1mg, Calcium: 83mg, Iron: 2mg

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