4.5
2 ratings

Pennsylvania Dutch Cake and Custard Pie

This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1992

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

This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1992.

Recipe courtesy of Pillsbury.

Every other winning recipe from the Pillsbury Bake-Off.

Ready in
85 m
10
Servings
393
Calories Per Serving

Ingredients

For the crust:

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

For the filling:

  • 1/3 Cup granulated sugar
  • 2 Tablespoons Pillsbury BEST all-purpose flour
  • 1 Teaspoon apple pie spice*
  • 1 Cup applesauce
  • 2/3 Cups sour cream
  • 1/3 Cup molasses
  • 1 egg, beaten

For the 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 Cup Pillsbury BEST all-purpose flour
  • 1 Teaspoon baking powder
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon baking soda

For the glaze:

  • 1/2 to 3/4 cup(s) powdered sugar
  • 2 Tablespoons brewed coffee

Directions

For the crust:

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.

For the filling:

Heat oven to 350 degrees 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.

*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.

For the cake:

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).

**To substitute for buttermilk, use 1 teaspoon lemon juice plus milk to make 1/2 cup; let stand 5 minutes

For the glaze:

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

Nutritional Facts
Servings10
Calories Per Serving393
Total Fat15g23%
Sugar36gN/A
Saturated7g37%
Cholesterol53mg18%
Protein4g9%
Carbs61g20%
Vitamin A85µg9%
Vitamin B120.2µg3.1%
Vitamin B60.1mg6.1%
Vitamin C5mg9%
Vitamin D0.5µg0.1%
Vitamin E0.4mg2%
Vitamin K1µg1.2%
Calcium101mg10%
Fiber1g5%
Folate (food)13µgN/A
Folate equivalent (total)65µg16%
Folic acid31µgN/A
Iron2mg11%
Magnesium38mg9%
Monounsaturated5gN/A
Niacin (B3)1mg7%
Phosphorus126mg18%
Polyunsaturated1gN/A
Potassium272mg8%
Riboflavin (B2)0.2mg11.8%
Sodium308mg13%
Sugars, added32gN/A
Thiamin (B1)0.2mg11.8%
Trans0.2gN/A
Zinc0.4mg2.9%