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How To make Pennsylvania Dutch Cake And Custard Pie Country Living
1/2 15-oz package refrigerated,
-pre-rolled pie crusts
FILLING:
1/3 c Sugar
2 tb Unsifted all-purpose flour
1 t Apple-pie spice (see Note)
1 c Applesauce, preferably
-homemade 2/3 c Sour cream
1/3 c Light molasses
1 lg Egg, beaten
CAKE:
1/2 c Milk
1 t Lemon juice
1/2 c Sugar
1/4 c (1/2 stick) butter, softened
1 lg Egg
1 t Vanilla extract
1 1/4 c Unsifted all-purpose flour
1 t Baking powder
1/2 ts Salt
1/4 ts Baking soda
GLAZE:
1/2 c Confectioners' sugar
2 tb Brewed coffee
1. Prepare pie crust following package directions for filled one-crust pie
using a 9-inch pie pan. 2. Prepare Filling: In medium-size bowl, combine sugar, flour, and
apple-pie spice. Stir in applesauce, sour cream, molasses, and egg. Set aside. 3. Heat oven to 350'F. Prepare Cake: In small bowl, combine milk and lemon
juice; set aside 5 minutes to allow milk to sour. In medium-size bowl, with electric mixer, beat together sugar and butter until light and fluffy. Add soured milk, egg, and vanilla; beat until smooth. Add flour, baking powder, salt, and baking soda; mix, on low speed, until combined, 4. Spoon cake mixture evenly into crustlined pie pan; carefully pour
filling mixture over cake mixture. Bake 50 to 60 minutes or until top is firm and golden. 5. Meanwhile, prepare Glaze: In small bowl, combine confectioners' sugar
and coffee. Drizzle glaze over hot pie. Let pie cool to warm and serve. Note: Or, substitute 1/2 t ground cinnamon, 1/4 t ground ginger, 1/8 t ground nutmeg, and 1/8 t ground allspice for apple-pie spice. Country Living/Sept/92 Scanned & edited by Di Pahl & <gg>
How To make Pennsylvania Dutch Cake And Custard Pie Country Living's Videos
The Only APPLE PIE Recipe You'll Need
Everyone has to make this Classic Apple Pie Recipe for Thanksgiving! You will love the flaky pie crust and the apple pie filling will surprise you!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
???? PRINT RECIPE HERE:
EASY Homemade Pie Crust Recipe:
Ingredients for Homemade Apple Pie:
►1 recipe for double pie crust:
►6-7 Granny Smith Apples, peeled, cored (2 1/4 lbs or 7 cups thinly sliced)
►1 1/2 tsp cinnamon
►8 Tbsp unsalted butter
►3 Tbsp all-purpose flour
►1/4 cup of water
►1 cup granulated sugar
►1 egg + 1 Tbsp water, for egg wash
Ingredients for Butter Pie Crust Dough Recipe:
►2 1/2 cups all-purpose flour plus more to dust, *measured correctly
►1/2 Tbsp granulated sugar
►1/2 tsp sea salt
►1/2 lb COLD unsalted butter (2 sticks) diced into 1/4 pieces
►6 Tbsp ice water (6 to 7 Tbsp)
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Vintage Pies: Classic Pies for the Home Baker by Anne Haynie Collins with David Venable
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Wet-Bottom Shoofly Pie
The sweet molasses custard in this wet-bottom shoofly pie is wonderful with the warm spices used in the topping. The technique of sprinkling the crumbs over the very wet filling results in a great pie with a gooey center and a crumbly topping. SUBSCRIBE TO FOOD52 ►►
Makes: one pie
INGREDIENTS
1 egg yolk
1/2 cup unsulphured molasses
3/4 cup boiling water
1 teaspoon baking soda
1 cup unbleached flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon ground cloves
1/2 cup brown sugar, lightly packed
1/2 teaspoon salt
2 tablespoons room temperature butter
1 9-inch pie shell, unbaked
FULL RECIPE HERE ►►
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Maine Wild Blueberry Pie | Pies of March 2023
Welcome to the #PiesofMarch2023 collaboration! Today I am going showing you how I make and bake a Maine Wild Blueberry Pie in our Amish wood cook stove. Don't have a wood cook stove? No worries! I'll share how you can bake this in your conventional oven, too!
Make sure to comment on this video and all the others, in order to get a chance at winning the grand prize. The Live Stream giveaway will take place on April 3rd at 6pm EST @mennonitefarmhouse. You'll want to be there for the LIVE so you get a chance at winning lots of other prizes, too!
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Pumpkin Pie from 1796 - A History of Pumpkins
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RECIPE for filling
1 Quart (1L) Whole Milk
2 Cups (450g) Pumpkin Puree
4 eggs
½ Cup (190g) Molasses
1 ½ teaspoons allspice
2 teaspoons ginger
Pie Dough
1. Blind bake the pie crust until fully cooked.
2. Mix all of the ingredients together until smooth then add to cooled pie crust. Bake at 350°F / 175°C for 75 - 80 minutes or until there is just a slight wobble in the middle of the pie.
3. Turn off oven but leave the pie in to cool with the door slightly ajar (you can use a wooden spoon to prop it open).
4. Let cool completely before slicing. This actually tastes even better the next day!
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
#tastinghistory #pumpkinpie #pumpkin
Why I’m always pregnant..