Pennsylvania Dutch Cake And Custard Pie Recipes

PENNSYLVANIA DUTCH CAKE AND CUSTARD PIE

Steps:

• 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.

PENNSYLVANIA DUTCH CAKE AND CUSTARD PIE

Steps:

• Prepare pie according to package directions for filled one-crust pie, using a 9 inch pie pan or 9 inch deep dish pie pan. Heat oven to 350 degrees. In a medium bowl, combine 1/3 cup sugar, 2 tablespoons flour and apple pie spice and mix well. Stir in remaining filling ingredients; blend well and set aside.
• In a small bowl, combine 1/2 cup sugar and margarine. Beat until well blended. Add sour milk, 1 egg and vanilla and beat until smooth. Lightly spoon flour into measuring cup and level off. Add flour, baking powder, salt and baking soda and mix well. Spoon into crust lined pan. Carefully pour filling mixture over batter.
• Bake at 350 degrees for 45 to 60 minutes or until center springs back when touched lightly and top is deep golden brown.
• In a small bowl, combine glaze ingredients and blend well. Drizzle over hot pie. Serve slightly warm.

PENNSYLVANIA DUTCH CAKE AND CUSTARD PIE

Steps:

• Prepare pie crust according to package directions for ONE-CRUST FILLED PIE using 9-inch pie pan or 9-inch deep-dish pie pan.Heat oven to 350°F. In medium bowl, combine 1/3 cup sugar, 2 tablespoons flour and apple pie spice mix well. Stir in remaining filling ingredients blend well. Set aside.In small bowl, combine 1/2 cup sugar and margarine beat until well blended. Beat in sour milk, 1 egg and vanilla. (Mixture will look curdled.) Add flour, baking powder, salt and baking soda mix well. Spoon into crust-lined pan. Carefully pour filling mixture over batter.Bake at 350°F. for 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, combine powdered sugar and coffee until of desired drizzling consistency blend well. Drizzle over warm pie. Serve warm.TIPS:* A mixture of 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon allspice can be substituted for the apple pie spice.**To make sour milk, add 1 teaspoon lemon juice to 1/2 cup milk let stand 5 minutes.HIGH ALTITUDE - Above 3,500 feet: Increase flour in cake to 1 1/3 cups. Bake as directed above.Nutrition Per Serving: Calories 400 Protein 5g Carbohydrate 62g Fat 15g Sodium 380mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.