Glazed Apple Cream Pie

Name: Glazed Apple Cream Pie
Ingredients: 1/2 cup white sugar; 1/2 cup milk; 1/2 cup heavy cream; 1/4 cup butter; 2 tablespoons cornstarch; 2 tablespoons milk; 1 teaspoon vanilla extract; 2 tart apples - peeled, cored and sliced; 1 tablespoon all-purpose flour; 1/4 teaspoon ground cinnamon; 1 (15 ounce) package pastry for double-crust pie; 1/2 cup confectioners' sugar; 1 tablespoon milk; 1/4 teaspoon vanilla extract; 1 tablespoon butter, softened

15 ingredients

5 steps

Ingredients

1/2 cup white sugar
1/2 cup milk
1/2 cup heavy cream
1/4 cup butter
2 tablespoons cornstarch
2 tablespoons milk
1 teaspoon vanilla extract
2 tart apples - peeled, cored and sliced
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1 (15 ounce) package pastry for double-crust pie
1/2 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1 tablespoon butter, softened

Directions

1

In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.
2

Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well.
3

Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.
4

Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.
5

In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).