Pastry for one crust 9-inch pie

Filling:
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon apple pie spice
1 cup applesauce
2/3 cup sour cream
1/3 cup molasses
1 large egg, beaten

Cake:
1/2 cup granulated sugar
1/4 cup butter or margarine, softened
1/2 cup sour milk*
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

Glaze:
1/2 to 3/4 cup powdered sugar
2 tablespoons brewed coffee

1. Prepare pie crust. Chill until ready to use.
2. Preheat oven to 350*F (175*C).
3. In medium bowl, combine 1/3 cup sugar, 2 tablespoons flour and apple pie spice; mix well. Stir in remaining filling ingredients; blend well. Set aside.
4. In small bowl, combine 1/2 cup sugar and butter; beat until well blended. Beat in sour milk, 1 egg and vanilla. (Mixture will look curdled.) Lightly spoon flour into measuring cup; level off. Add flour, baking powder, salt and baking soda; mix well. Spoon into crust-lined pan. Carefully pour filling mixture over batter.
5. Bake for 50 to 65 minutes or until center springs back when touched lightly and top is deep golden brown.( Filling will sink to bottom during
   baking.)
6. In small bowl, combine powdered sugar and coffee until of desired drizzling consistency; blend well. Drizzle over warm pie. Serve warm.

Makes 8 to 10 servings.

* To make sour milk, add 1 teaspoon lemon juice to 1/2 cup milk; let stand 5 minutes.

Key Lime~Coconut Angel Cake!

(not near as hard to do as it sounds!!!!!!)

1 package Betty Crocker 1-step white angel food cake
1 1/4 cups cold water
1 (14-ounce) can sweetened condensed milk
1/3 cup Key lime or regular lime juice
1 teaspoon grated lime peel
1 (8-ounce) container frozen whipped topping, thawed
1 cup flaked coconut

1.  Move oven rack to lowest position (remove other racks). Heat oven to 350°.

2.  Beat cake mix and cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into un-greased angel food cake (tube) pan, 10 x 4 inches. (Do not use bundt cake pan or 9 x 3 1/2-inch angel food pan or batter will overflow.)

3.  Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not under-bake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.

4.  Beat condensed milk, lime juice, and lime peel in large bowl with wire whisk until smooth and thickened. Fold in whipped topping

5.  Run knife around edges of cake; remove from pan. Split cake horizontally to make 3 layers. Fill each layer with about 2 cups lime mixture. Frost top and sides of cake with remaining lime mixture. Sprinkle with coconut. Store covered in refrigerator.