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>