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 &