Recipe - Pennsylvania Dutch Cake

One half pack (15oz) refrigerated;
prerolled pie crusts

FILLING
1/3 cup Sugar
2 tablespoon Unsifted allpurpose flour
1 teaspoon Applepie spice (see Note)
1 cup Applesauce; preferably
homemade
2/3 cup Sour cream
1/3 cup Light molasses
1 lg Egg; beaten

CAKE
One half cup Milk
1 teaspoon Lemon juice
One half cup Sugar
One fourth cup (One half stick) butter; softened
1 lg Egg
1 teaspoon Vanilla extract
1 One fourth cup Unsifted allpurpose flour
1 teaspoon Baking powder
One half teaspoon Salt
One fourth teaspoon Baking soda

GLAZE
One half cup Confectioners' sugar
2 tablespoon Brewed coffee

1. Prepare pie crust following package directions for filled onecrust pie
using a 9inch pie pan.

2. Prepare Filling: In mediumsize bowl, combine sugar, flour, and
applepie 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 mediumsize 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 One half t ground cinnamon, One fourth t ground ginger, 1/8 t
ground nutmeg, and 1/8 t ground allspice for applepie spice.

Country Living/Sept/92 Scanned & edited by Di Pahl & gg

Posted to MCRecipe Digest V1 #718 by "hurlbert@concentric.net"
hurlbert@concentric.net on Aug 3, 1997