Glazed Apple Cream Pie

Ingredients ½ cup white sugar ½ cup milk ½ cup heavy cream ¼ cup butter 2 tablespoons cornstarch

2 tablespoons milk 1 teaspoon vanilla extract 2 tart apples - peeled, cored and sliced 1 tablespoon all-purpose flour ¼ teaspoon ground cinnamon

1 (15 ounce) package pastry for double-crust pie ½ cup confectioners' sugar 1 tablespoon milk ¼ teaspoon vanilla extract 1 tablespoon butter, softened

Directions Mix 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter in a medium saucepan over medium heat. Melt butter, stirring occasionally.  

Whisk cornstarch, 2 tablespoons milk, and vanilla in a small basin; add to saucepan. Stir constantly to thicken. Let cool after removing from heat.

Heat oven to 400°F (200°C). Mix apples, flour, and cinnamon in a medium bowl. Mix well.

Line a 9-inch pie pan with dough. Pour thickened filling into pastry-lined pie pan. Evenly distribute apple mixture over filling. Add second crust, seal, and flute. Slit top crust.

Bake 30–40 minutes until crust is golden brown and apples are soft. Let cool for 30 minutes.

Combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter in small basin. Blend well and pour over warm pie. Serve after 1 1/2 hours of refrigeration (longer is best).

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