Cooking for Fun. I was surprised at first since I do not associate apples with spring, Easter, etc. But since you can get apples year round, any worries quickly vanished. This was scrumptious. I mean so good. I tried a spoonful of the cream on its own... Heavenly enough for Easter dessert. YUM, YUM, YUM. Thank you so much, Annie, for a new, delicious apple pie!
Glazed Apple Cream Pie
from Cooking for Fun
- 1/2 c white sugar
- 1/2 c milk
- 1/2 c heavy cream
- 1/4 c butter
- 2 TBSp cornstarch
- 2 TBSp milk
- 1 tsp vanilla extract
- 2 tart apples - peeled, cored & sliced
- 1 TBSp all-purpose flour
- 1/4 tsp ground cinnamon
- 1 (15 oz) package pastry for double-crust pie
- 1/2 c confectioners' sugar
- 1 TBSp milk
- 1/4 tsp vanilla extract
- 1 TBSp butter, softened
1. In a medium saucepan over medium heat, combine 1/2 c sugar, 1/2 c milk, 1/2 c cream, & 1/4 c butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 TBSp milk, & vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, & set aside to cool slightly.
2. Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, & cinnamon. Mix well.
3. Line a 9 " 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 & flute the edges. Cut slits in top crust.
4. Bake for 30 to 40 minutes, or until crust is golden brown & apples are tender. Cool for at least 30 minutes.
5. In small bowl, combine confectioners' sugar, 1 TBSp milk, 1/4 tsp vanilla, & 1 TBSp softened butter. Blend until smooth; pour evenly over warm pie.
|How cute is my pie cutter?! Hubby proposed to me in Hershey, PA & for our wedding? I used this as the cake cutter for that first slice!!!|