Pennsylvania Dutch Cake And Custard Pie Recipes
PENNSYLVANIA DUTCH CAKE AND CUSTARD PIE
This is a $50,000 Grand Prize Winner in the Pillsbury Cooking Contest. I'm not sure what year. I found it in a newspaper. It's good and different than most pies. Long on ingredients so plan on some time. First time I tried it was in 2002. If you don't have apple pie spice, you can mix together 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon allspice.
Provided by Toni in Colorado
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 467.4, Fat 16.9, SaturatedFat 5.9, Cholesterol 58, Sodium 441.1, Carbohydrate 74, Fiber 1.6, Sugar 38.3, Protein 6
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