Recipe by Juenessa
This is not your average apple pie! The custard makes it less traditional, but it's still fantastic. The glaze is yummy too and makes the pie beautiful.
- 118.29 ml white sugar
- 118.29 ml milk
- 118.29 ml heavy cream
- 59.14 ml butter
- 29.58 ml cornstarch
- 29.58 ml milk
- 4.92 ml vanilla extract
- 3 tart apples, peeled, cored and sliced
- 14.79 ml all-purpose flour
- 1.23 ml ground cinnamon
- 425.24 g package pastry for double-crust pie
- 118.29 ml confectioners' sugar
- 14.79 ml milk
- 1.23 ml vanilla extract
- 14.79 ml butter, softened
Directions See How It's Made
- 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.
- 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).
- **Cook time does not include cooling or refrigeration time.