Recipe: Pennsylvania Dutch Cake and Custard Pie with Coffee Glaze

PENNSYLVANIA DUTCH CAKE AND CUSTARD PIE

1 package refrigerated ready pie crusts
FOR THE FILLING:
1/3 cup sugar
2 tablespoons flour
1 teaspoon apple pie spice
1 cup applesauce
2/3 cup sour cream
1/3 cup molasses
1 egg, beaten
FOR THE CAKE:
1/2 cup sugar
1/4 cup margarine
1/2 cup sour milk
1 egg
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
FOR THE GLAZE:
1/2 cup confectioner's sugar
2 tablespoons coffee

Prepare pie crust according to package directions for tilled single crust 9-inch pie. Refrigerate remaining crust for a later use.

Heat oven to 350 degrees F.

TO MAKE THE FILLING:
In a medium bowl combine sugar, flour and apple pie spice; mix well. Stir in applesauce, sour cream, molasses and beaten egg; blend well. Set aside,

TO MAKE THE CAKE:
In a small bowl combine sugar and margarine; beat until well blended. Add sour milk, egg and vanilla; beat until smooth. Add flour, baking powder, salt and baking soda; mix well.

Spoon cake batter into crust-lined pan. Carefully pour filling mixture over batter.

Bake for 45 to 60 minutes or until center springs back when touched lightly and top is deep golden brown.

MEANWHILE, MAKE THE GLAZE:
Combine confectioner's' sugar with coffee; blend well. Drizzle over hot pie.

Serve slightly warm.

Makes 8 to 10 servings
From Recipelink.com
Source: Old newspaper recipe clipping, source unknown, not dated