Yield: 8 Servings
Measure | Ingredient |
---|---|
1 \N | 9-inch pie crust; for two crust pie |
½ cup | Sugar |
½ cup | Milk |
½ cup | Whipped cream |
¼ cup | Butter |
2 tablespoons | Cornstarch |
2 tablespoons | Milk |
1 teaspoon | Vanilla -Apple Layer--- |
2 \N | Apples; peeled, sliced thin |
1 tablespoon | Flour |
¼ teaspoon | Cinnamon -Glaze--- |
½ cup | Powdered sugar |
1 tablespoon | Milk |
¼ teaspoon | Vanilla |
1 tablespoon | Butter; soft |
FILLING
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.
Recipe by: Pillsbury
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "LauraG" <gaggini@...> on Oct 24, 1997