Glazed Apple Cream Pie

By michelew7

This was one of two pies brought by a very dear Cherry Hills choir member when they brought a meal to my family the day after Mom's funeral. Both pies were AMAZING!

Ingredients

• Crust:
• 1 (15-oz.) package Pillsbury Refrigerated Pie Crusts
• Apple Layer:
• 4 tart baking apples, peeled and cut into thin slices
• 1/2 teaspoon cinnamon
• 1/2 cup sugar
• 2 tablespoons cold butter, cut into small cubes
• 2 tablespoons flour
• Filling:
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 3/4 cup milk
• 3 tablespoons milk
• 3/4 cup whipping cream
• 1 1/2 teaspoon vanilla
• 6 tablespoons butter
• Glaze:
• 1 tablespoon butter, softened
• 1 cup powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla

Preparation

Step 1

Prepare pie crust according to the package directions for 2 crust pie using 10 inch pie pan.

Heat oven to 400 degrees.

Apple layer:
In medium bowl, combine apples, sugar, flour and cinnamon. Mix well.

Filling:
In medium saucepan, combine sugar, 3/4 cup milk, whipping cream and butter. Cook over medium-low heat until hot and butter has melted, stirring occasionally. In small bowl, combine cornstarch and 3 tablespoons milk. Blend until smooth. Add to mixture in saucepan; cook until thickened, stirring constantly. Remove from heat. Stir in vanilla.

Assemble pie:
Pour filling into crust-lined pan. Arrange apple mixture evenly over filling. Sprinkle cold butter cubes evenly over apples. Top with second crust; seal edges and flute. Cut slits in top crust. Cover edges with foil, if desired.

Bake at 400 degrees for 30 to 40 minutes or until golden brown and apples are tender. Cool 30 minutes.

Prepare glaze:
Combine milk and softened butter. Add powdered sugar and vanilla. Add additional powdered sugar or milk to create thick glazing consistency. Stir until smooth. Glaze warm pie. Refrigerate 1 1/2 hours before serving. (May be served warm) Store in refrigerator.