| 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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