PENNSYLVANIA DUTCH CAKE AND CUSTARD PIE-III

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. sour cream
1/2 c. molasses
1 egg

CAKE:

1/2 c. sugar
1/4 c. butter, softened
1/2 c. sour milk (see note)
1 egg
1 tsp. vanilla
1 1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda

GLAZE:

1/2 c. powdered sugar
2 tbsp. coffee

1. Prepare the pie crust according to package directions for filled one crust pie using a 9 inch pie pan. (refrigerate remaining crust for a later use).

2. Heat the oven to 350 degrees. In a medium bowl combine 1/3 cup sugar, 2 tablespoons flour and the apple pie spice: mix well. Stir in the remaining filling ingredients: blend well. Set aside.

3. In a small bowl, combine 1/2 cup sugar and butter: beat until well blended. Add the sour milk, 1 egg and vanilla: beat until smooth. Lightly spoon the flour into a measuring cup: level off. Add the flour, baking powder, salt and soda: mix well. Spoon into crust lined pie pan. Carefully pour the filling mixture over the batter.

4. Bake at 350 degrees for 45 to 60 minutes or until the center springs back when touched lightly and top is deep golden brown. Meanwhile, in a small bowl, combine the glaze ingredients: blend well. Drizzle over the hot pie, serve slightly warm. Serves 8-10.

NOTE: To make sour milk, add 1 teaspoon lemon juice (or vinegar) to 1/2 cup milk; let stand for 5 minutes before using.