Pennsylvania Dutch Cake and Custard Pie
1 (15 oz.) pkg. Pillsbury All Ready Pie Crusts
Filling
1/3 C. sugar
2 T. flour
1 tsp. apple pie spice or 1/2 tsp. cinnamon, 1/4 tsp. ginger,
1/8 tsp. nutmeg and 1/8 tsp. allspice combined
1 C. applesauce
2/3 C. dairy sour cream
1/3 C. molasses
1 egg, beaten
Cake
1/2 C. sugar
1/4 C. margarine or butter, softened
1/2 C. sour milk, or add 1 tsp. lemon juice to
1/2 C. milk and let stand for 5 minutes
1 egg
1 tsp. vanilla extract
1 1/4 C. all-purpose or unbleached flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
Glaze
1/2 C. powdered sugar
2 T. 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 a later use.) Heat oven to 350ºF. 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 small bowl, combine 1/2 cup sugar and
margarine; beat until well blended. Add sour milk, 1 egg and vanilla extract;
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 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. Serves eight to 10.