Pennsylvania Dutch Cake and Custard Pie

The Pillsbury Company

(15-oz.) pkg. Pillsbury Refrigerated Pie Crusts

Filling
1/3 cup sugar
tablespoons flour
teaspoon apple pie spice*
cup applesauce
2/3 cup dairy sour cream
1/3 cup molasses
egg, beaten

Cake
1/2 cup sugar
1/4 cup margarine or butter, softened
1/2 cup sour milk**
egg
teaspoon vanilla
1 1/4 cups Pillsbury BEST All Purpose, Unbleached or
Self Rising Flour***
teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

Glaze
1/2 to 3/4 cup powdered sugar
tablespoons coffee

Prepare pie crust according to package directions for one-crust filled pie
using 9-inch pie pan or 9-inch deep dish pie pan. (Refrigerate remaining
crust for a later use.) Heat oven to 350 degrees F. 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. Beat
in sour milk, 1 egg and vanilla. (Mixture will look curdled.) 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 degrees F. for 50 to 65 minutes
or until center springs back when touched lightly and top is deep golden
brown. Filling will sink to bottom during baking.
In small bowl, combine powdered sugar and coffee until of desired
drizzling consistency; blend well. Drizzle over warm pie. Serve warm. 8
to 10 servings

TIPS:
* A mixture of 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon
nutmeg and 1/8 teaspoon allspice can be substituted for the apple pie
spice.

** To make sour milk, add 1 teaspoon lemon juice to 1/2 cup milk; let
stand 5 minutes.



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