| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs | Dutch | Desserts, Pies, Fruits | 10 | Servings |
INGREDIENTS
| 1/2 | pk | (15-oz) refrigerated; pre-rolled pie crusts |
| 1/3 | c | Sugar |
| 2 | tb | Unsifted all-purpose flour |
| 1 | ts | Apple-pie spice (see Note) |
| 1 | c | Applesauce; preferably homemade |
| 2/3 | c | Sour cream |
| 1/3 | c | Light molasses |
| 1 | lg | Egg; beaten |
| 1/2 | c | Milk |
| 1 | ts | Lemon juice |
| 1/2 | c | Sugar |
| 1/4 | c | (1/2 stick) butter; softened |
| 1 | lg | Egg |
| 1 | ts | Vanilla extract |
| 1 1/4 | c | Unsifted all-purpose flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/4 | ts | Baking soda |
| 1/2 | c | Confectioners' sugar |
| 2 | tb | Brewed coffee |
INSTRUCTIONS
FILLING CAKE GLAZE 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> Posted to MC-Recipe Digest V1 #718 by "hurlbert@concentric.net" <hurlbert@concentric.net> on Aug 3, 1997
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