PENNSYLVANIA DUTCH CAKE AND CUSTARD PIE-II

1 unbaked pie crust

FILLING:

1/3 c. sugar
2 tbsp. flour
1 tsp. apple pie spice
1 c. applesauce
2/3 c. 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. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda

GLAZE:

1/2-3/4 c. sugar
2 tbsp. coffee

Heat oven to 350 degrees. Prepare pie crust for 9-inch deep dish pan. In medium bowl combine first 3 filling ingredients; mix well. Stir in remaining filling ingredients; blend well. Set aside.

In medium bowl combine first 2 cake ingredients; beat until well blended. Add sour milk, 1 egg and vanilla. Beat until light. Spoon flour into measuring cup; level off. Add flour, baking powder, salt and soda. Mix well. Spoon into crust-lined pan.

Carefully pour filling mixture over batter. Bake at 350 degrees for 45-60 minutes or until center springs back when touched lightly and top is deep golden brown.

In small bowl combine glaze ingredients; blend well. Drizzle over hot pie. Serve warm. Yield: 8-10 servings.

If apple pie spice not available, combine 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon allspice.

To sour milk: add 1 teaspoon lemon juice to 1/2 cup milk; let set 5 minutes.