Pennsylvania Dutch Cake-And-Custard Pie

• 15 oz pie shell (9 inch) pre-rolled
• 13 cup sugar
• 2 tablespoons flour, all-purpose unsifted
• 1 teaspoon apple pie spice
• 1 cup applesauce preferably homemade
• 23 cup sour cream
• 13 cup molasses
• 1 large eggs beaten
• 1/2 cup milk
• 1 teaspoon lemon juice
• 1/2 cup sugar
• 1/4 cup butter softened
• 1 large eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups flour, all-purpose unsifted
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup powdered sugar
• 2 tablespoons coffee brewed

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.
3. Stir in applesauce, sour cream, molasses, and egg.
4. Set aside.
5. Heat oven to 350'F.
6. Prepare Cake: In small bowl, combine milk and lemon juice; set aside 5 minutes to allow milk to sour.
7. In medium-size bowl, with electric mixer, beat together sugar and butter until light and fluffy.
8. Add soured milk, egg, and vanilla; beat until smooth.
9. Add flour, baking powder, salt, and baking soda; mix, on low speed, until combined.
10. Spoon cake mixture evenly into crustlined pie pan; carefully pour filling mixture over cake mixture.
11. Bake 50 to 60 minutes or until top is firm and golden.
12. Meanwhile, prepare Glaze: In small bowl, combine confectioners' sugar and coffee.
13. Drizzle glaze over hot pie.
14. Let pie cool to warm and serve.

shell, sugar, flour, apple pie spice, homemade, sour cream, molasses, eggs, milk, lemon juice, sugar, butter, eggs, vanilla, flour, baking powder, salt, baking soda, powdered sugar, coffee brewed

Taken from recipeland.com/recipe/v/pennsylvania-dutch-cake-and-cus-45844 (may not work)