*  Exported from  MasterCook  *
 
          Pennsylvania Dutch Cake-And-Custard Pie - Country Living
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts                         Pies
                 Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2                15-oz package refrigerated,
                         -pre-rolled pie crusts
                         -----FILLING-----
      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
   and coffee. Drizzle glaze over hot pie. Let pie cool to warm and serve.
   
   Note: Or, substitute 1/2 t ground cinnamon, 1/4 t ground ginger, 1/8 t
   ground nutmeg, and 1/8 t ground allspice for apple-pie spice.
   
   Country Living/Sept/92 Scanned & edited by Di Pahl & <gg>
  
 
 
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