Cake topped Fruit Pie

Here is the second recipe for the day....

Cake topped Fruit Pie
Mrs. Katherine Dodig

1 deep 9-inch pie shell
 2 to 2 1/2 cups canned fruit pie filling
1/4 cup butter
 1/2 cup sugar
 1 egg
1/2 teaspoon lemon rind , grated
 3/4 cup unsifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk

Sprinkle pie shell with 1 Tablespoon flour and spread with pie filling. Beat butter, sugar and egg together until fluffy. Add flavoring , then sift dry ingredients alternately with milk. Spread batter over fruit filling to the edge of crust. Bake 20 minutes at 400 degrees. Reduce heat to 350 degrees and bake 35 to 40 minutes longer. Cool and garnish with whipped cream.