Ingredients
8
8 servings
- •0.5 cup white sugar
- •0.5 cup milk
- •0.5 cup heavy cream
- •0.25 cup butter
- •2 tablespoons cornstarch
- •2 tablespoons milk
- •1 teaspoon vanilla extract
- •2 tart apples - peeled, cored and sliced
- •1 tablespoon all-purpose flour
- •0.25 teaspoon ground cinnamon
- •1 (15 ounce) package pastry for double-crust pie
- •0.5 cup confectioners' sugar
- •1 tablespoon milk
- •0.25 teaspoon vanilla extract
- •1 tablespoon butter, softened
Instructions
- 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).
Nutritional Facts
Per 8 servings
- Calories: 480
- Carbohydrate: 51g
- Fat: 29g
- Fiber: 3g
- Protein: 4g
- Sugar: 25g
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