Recipe Swap ~ Glazed Apple Cream Pie

This is our recent swap, hosted, as usual, by Sarah from A Taste of Home Cooking (THANK YOU, Sarah!!) The subject? Fruit. Any recipe with fruit... I gave my Strawberry Muffins & received this amazing Glazed Apple Cream Pie from Annie at 
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! 


But of course, as with most of the swaps, I have a story...
Monday I come home from work & I begin to cook (ribs & mac n cheese for dinner)... Throw the ribs in the oven (had pre-cooked them on Sunday) on 400 to warm up with the plan the apple pie would go in after... Start the stovetop mac n cheese... Create the stovetop cream for my pie... Open the oven, turn the ribs over with tongs... Finish the apple pie & the mac n cheese... Get on my mitts, open oven... REALIZE IT IS COLD!!!! My oven broke. MY.OVEN.BROKE. Oh goodness... me, w/o an oven = insanity!!!

So I throw the ribs in the micro to warm (They were still delish) & wrapped up the pie, refrigerate. On Wednesday, knowing I NEEDED to bake the pie or it would go bad (heavens, no!!!) I asked my mom-in-law to "borrow" her oven. She happily gave over her kitchen especially since they receive the spoils of my labor for dessert, always!


BTW, my in-laws LOVED the pie too!!! 
Good Friday!
<3 Lishie
 

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.

The recipe said to refrigerate for at least 1 1/2 hours before serving. I didn't. I even served it immediately after my wait!!! And that is why it is so sloppy but so yummy!

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!!!