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Pennsylvania Dutch Cake and Custard Pie

Author/Submitted by: The Cookie Lady's Files, "Lloyd A. Carver" <> on Jan 5, 1996
Servings: 8
Categories: Cakes / Custard-Pie / Desserts / Pies & Pastries

1    refrigerated pie crust
1/3  cup  sugar
2  tablespoons  flour
1/2  teaspoon  cinnamon
1/4  teaspoon  ginger
1/8  teaspoon  nutmeg
1/8  teaspoon  allspice
1  cup  applesauce
2/3  cup  sour cream
1/3  cup  molasses
1    egg, beaten
1/2  cup  sugar
1/4  cup  butter or margarine, softened
1/2  cup  milk, see notes
1  teaspoon  lemon juice
1    egg
1  teaspoon  vanilla
1 1/4  cups  all-purpose flour
1  teaspoon  baking powder
1/2  teaspoon  salt
1/4  teaspoon  baking powder
1/2  cup  powdered sugar
2  tablespoons  coffee

1. Using a 9-inch deep dish pie pan, line with crust for filled 1 crust pie. Preheat oven to 350^F. In medium bowl, combine 1/3 cup sugar, 2 Tablespoons flour, cinnamon, ginger, nutmeg and allspice. Mix well. Stir in applesauce, sour cream, molasses and 1 egg, beaten. Blend well, set aside.

2. In another bowl, with an electric mixer, cream together 1/2 cup sugar and 1/4 cup butter until well blended. Make sour milk by adding 1 teaspoon lemon juice to 1/2 cup milk and letting it stand 5 minutes. Add sour milk, 1 egg, 1 teaspoon vanilla. Beat until smooth. Lightly spoon flour into measuring cup, level off to correct measure. Add baking powder and salt. Add to sour milk mixture and mix well. Spoon this batter into crust. Carefully pour molasses filling mixture from other bowl over batter. Place in middle rack of oven and bake at 350^F 45-60 minutes, until center springs back when touched and top is deep golden brown. Blend 1/2 cup powdered sugar and 2 Tablespoons coffee and blend well. Drizzle over top of hot pie. Serve slightly warm.

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