Pennsylvania Dutch Cake and Custard Pie


Pie Crusts

  • 1 (15 ounce) package Pillsbury All Ready Pie Crusts


  • 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


  • 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 letstand 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


  • 1/2 cup confectioners' sugar
  • 2 tablespoons coffee


  1. 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.)
  2. Heat oven to 350 degrees F.
  3. In medium bowl, combine 1/3 cup sugar, 2 tablespoons flour and apple pie spice; mix well.
  4. Stir in remaining filling ingredients; blend well. Set aside.
  5. In small bowl, combine 1/2 cup sugar and margarine; beat until well blended.
  6. Add sour milk, 1 egg and vanilla extract; beat until smooth.
  7. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, salt and baking soda; mix well.
  8. Spoon into crust-lined pan.
  9. Carefully pour filling mixture over batter.
  10. Bake at 350 degrees F for 45 to 60 minutes or until center springs back when touched lightly and top is deep golden brown.
  11. Meanwhile, in small bowl combine glaze ingredients; blend well. Drizzle over hot pie.
  12. Serve slightly warm.

Yield: 8 to 10 servings

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

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