1 (15 oz.) pkg. refrigerated pie crust

FILLING:

1/3 c. sugar
2 tbsp. flour
1 tsp. apple pie spice
1 c. applesauce
2/3 c. sour cream
1/3 c. molasses
1 egg, beaten

CAKE:

1/2 c. sugar
1/4 c. butter, softened
1/2 c. sour milk
1 egg
1 tsp. vanilla
1 1/4 c. all-purpose or unbleached flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda

GLAZE:

1/2 c. powdered sugar
2 tbsp. coffee

Prepare pie crust according to package directions for filled one-crust pie, using 9-inch pie pan or 9-inch deep dish pie pan. Refrigerate remaining crust for later use.

Prepare filling: In medium bowl, combine sugar, flour, and apple pie spice; mix well. Stir in remaining filling ingredients; blend well. Set aside.

Make cake: In small bowl, beat sugar and butter until well blended; add sour milk, egg and vanilla. Beat until smooth. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, salt and baking soda; mix well. Spoon cake mixture into crust-lined pan.

Pour filling mixture over batter. Bake at 350 degrees for 45-60 minutes or until center springs back when touched lightly and top is deep golden brown.

Meanwhile, in small bowl, combine glaze ingredients; blend well. Drizzle over hot pie. Serve slightly warm with cinnamon ice cream, if desired.

NOTE: Instead of apple pie spice, you can substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg or 1/8 teaspoon ground allspice.