1 9-inch pie crust; for two
-crust pie
FILLING
1/2 c Sugar
1/2 c Milk
1/2 c Whipped cream
1/4 c Butter
2 tb Cornstarch
2 tb Milk
1 ts Vanilla
—Apple Layer—
2 Apples; peeled, sliced thin
1 tb Flour
1/4 ts Cinnamon
—Glaze—
1/2 c Powdered sugar
1 tb Milk
1/4 ts Vanilla
1 tb Butter; soft
Preheat oven to 400 In sauce pan combine sugar, milk, butter and cream
until melted . Add milk/cornstarch mixture to thicken about 7 minutes. Stir
in vanilla. Pour into pie crust. Combine filling and arrange over cream
mixture. Top with second crust, seal, flute, and slit top. Bake for 30-40
minutes, and cool 30 minutes. Prepare glaze and blend until smooth. Spread
over warm pie crust and refrigerate 2 hours before serving.
Yields
8 Servings
