PENNSYLVANIA DUTCH CAKE AND CUSTARD PIE

1 (15 oz.) pkg. Pillsbury All Ready Pie crusts

FILLING:

1/3 c. sugar
2 tbsp. flour
1 tsp. apple pie spice
1 c. applesauce
2/3 c. dairy sour cream
1/3 c. molasses
1 egg, beaten

CAKE:

1/2 c. sugar
1/4 c. butter, softened
1/2 c. sour milk
1 egg
1 tsp. vanilla
1 1/4 c. Pillsbury BEST All Purpose or Unbleached Flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda

GLAZE:

1/2 to 3/4 c. powdered sugar
2 tbsp. coffee

Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan or 9-inch deep dish pie pan. (Refrigerate remaining crust for later use.) Heat oven to 350 degrees. 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 medium bowl, combine 1/2 cup sugar and butter; beat until well blended. Add sour milk, 1 egg and vanilla; beat until smooth. 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 at 350 degrees for 45 to 60 minutes or until center springs back when touched lightly and top is deep golden brown. Meanwhile, in small bowl combine glaze ingredients; blend well. Drizzle over hot pie. Serve slightly warm. 8 to 10 servings.

TIPS: One-half teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon allspice can be substituted. To make sour milk, add 1 teaspoon lemon juice to 1/2 cup milk; let stand 5 minutes. If using self-rising flour, omit baking powder, salt and baking soda. High Altitude: Above 3500 feet: Increase flour in cake to 1 1/3 cups. Bake as directed.