• 1serving
  • 45minutes
  • 480calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsD, P
MineralsFluorine, Silicon, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup white sugar

  2. 1/2 cup milk

  3. 1/2 cup heavy cream

  4. 1/4 cup butter

  5. 2 tablespoons cornstarch

  6. 2 tablespoons milk

  7. 1 teaspoon vanilla extract

  8. 2 tart apples - peeled, cored and sliced

  9. 1 tablespoon all-purpose flour

  10. 1/4 teaspoon ground cinnamon

  11. 1 (15 ounce) package pastry for double-crust pie

  12. 1/2 cup confectioners' sugar

  13. 1 tablespoon milk

  14. 1/4 teaspoon vanilla extract

  15. 1 tablespoon butter, softened

Instructions Jump to Ingredients ↑

  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. Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well. 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. Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes. 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).


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