Pennsylvania Dutch Cake-And-Custard Pie - Country Living

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