Washington Pie

Since it is President's Day, what a better pie to make than Washington Pie.  According to the recipe, George Washington was the inspiration for this "pie."  In a cookbook dated back in 1850, it was noted that this recipe was also referred to as Lafayette Pie, Jelly Cake, but the most common name is Washington Pie.  A Boston Magazine in 1912, they published the recipe as George Washington Birthday Cake.

I have no idea how I came across this recipe on the Internet.  But, according to the recipe is very close to the original recipe (except for the use of the canned pie filling).  The pie is very similar to Boston Cream pie with the exception that the layer is usually jam or jelly and the pie is dusted with powdered sugar and not iced with frosting. 

Washington Pie
Ingredients:

3 eggs
1 1/2 cup sugar
2 t vanilla extract
3/4 cup milk
1 1/2 T margarine (I used unsalted butter)
1 1/2 cup flour
2 t baking powder
1/2 t salt
1 can cherry pie filling
confectioner's sugar (for topping)

Directions:

Preheat oven to 350.
Beat the eggs until well blended.

Add in the sugar very gradually and beat until sugar is completely mixed with eggs.

Add vanilla, continue to mix until all is blended.
In a small saucepan, heat milk and butter to boiling point.  Pour into creamed mixture a little bit at time and blend.

Sift flour, baking powder and salt together.
Add to egg mixture a little bit at a time until fully blended.
Pour into 2 greased and floured 8 inch cake pans.

Bake for 30 to 35 minutes.
Cool in cake pans for 10 minutes.

Finish cooling on cake racks.

Spread the cherry pie filling on the bottom layer, place the other cake on top.  Dust with confectioner's sugar.

Entire Recipe:

Washington Pie

Ingredients:

3 eggs
1 1/2 cup sugar
2 t vanilla extract
3/4 cup milk
1 1/2 T margarine (I used unsalted butter)
1 1/2 cup flour
2 t baking powder
1/2 t salt
1 can cherry pie filling
confectioner's sugar (for topping)

Directions:

Preheat oven to 350.
Beat the eggs until well blended.
Add in the sugar very gradually and beat until sugar is completely mixed with eggs.
Add vanilla, continue to mix until all is blended.
In a small saucepan, heat milk and butter to boiling point.  Pour into creamed mixture a little bit at time and blend.
Sift flour, baking powder and salt together.
Add to egg mixture a little bit at a time until fully blended.
Pour into 2 greased and floured 8 inch cake pans.
Bake for 30 to 35 minutes.
Cool in cake pans for 10 minutes.
Finish cooling on cake racks.
Spread the cherry pie filling on the bottom layer, place the other cake on top.  Dust with confectioner's sugar.

Enjoy!

Verdict:

This is really good!  My resident expert loved it!!  It is a nice light dessert and it is very easy to make.  There is also a Martha Washington Custard Pie - look for that in the next couple of days!!