"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pennsylvania Dutch Cake and Custard Pie Recipe

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This recipe for Pennsylvania Dutch Cake and Custard Pie, by , is from The Lasley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna Lasley


1 box Pillsbury refrigerated Pie crusts, softened as directed on box
1/3 cup granulated sugar
2 tbsp all purpose flour
1 tsp apple pie spice
1 cup applesauce
2/3 cup sour cream
1/3 cup molasses
1 egg, beaten
1/2 cup granulated sugar
1/4 cup butter or margarine, softened
1/2 cup buttermilk
1 egg
1 tsp vanilla
1 1/4 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2-3/4 cup powdered sugar
2 tbsp brewed coffee

Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
Heat oven to 350. In medium bowl, mix 1/3 cup granulated sugar, 2 tbsp 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 50-65 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.




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