Let them eat cake...and pie! This unusual
hybrid dessert is an interesting compilation of both cake and
pie with loads of flavor and contrasting textures. Serve with
a scoop of premium vanilla ice cream or a dollop of freshly whipped
sweetened cream.
Applesauce Custard and Cake
Pie
Pastry for one crust 9-inch pie (see recipe)
Filling:
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon apple pie spice
1 cup applesauce
2/3 cup sour cream
1/3 cup molasses
1 large egg, beaten
Cake:
1/2 cup granulated sugar
1/4 cup butter or margarine, softened
1/2 cup sour milk*
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
Glaze:
1/2 to 3/4 cup powdered sugar
2 tablespoons brewed coffee
- Prepare pie crust. Chill until ready to
use.
- Preheat oven to 350*F (175*C).
- 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
butter; beat until well blended. Beat in sour milk, 1 egg and
vanilla. (Mixture will look curdled.) Lightly spoon flour into
measuring cup; level off. Add flour, baking powder, salt and
baking soda; mix well. Spoon into crust-lined pan. Carefully
pour filling mixture over batter.
- Bake 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.
Makes 8 to 10 servings.
* To make sour milk, add 1 teaspoon lemon
juice to 1/2 cup milk; let stand 5 minutes.
