Pennsylvania Dutch Cake And Custard Pie Recipes

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:

• 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.

MONTGOMERY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine 1/2 cup sugar with 2 tablespoons flour and mix well. Stir in the molasses, egg, 1 cup water, lemon juice and lemon zest. Mix thoroughly and pour into the unbaked pie shell.
• Cream the butter with the remaining 2/3 cup white sugar until light and fluffy. Add the beaten egg. Sift 1-1/4 cups flour and baking soda together, then add to the creamed mixture alternately with the buttermilk or sour milk (see Cook's Note). Spread over the top of the mixture in the pie shell.
• Bake in preheated oven until filling is set, 35 to 40 minutes.

PENNSYLVANIA DUTCH SHOO-FLY CAKE

Steps:

• Mix together (like a crumbly pie crust) flour, shortening, sugars in a large bowl, reserving 1/2 cup of the crumbs for top of cake.
• In another bowl, mix: molasses, baking soda and hot water.
• Stir until mixed and some of the foam disappears.
• Add to the crumb mixture and stir until blended.
• Put in a 9 X 13 inch loaf pan that has been greased and floured.
• Put the 1/2 cup crumb mixture on top and bake for 1 hour at 350 deg.