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A friend who NEVER bakes gave me this recipe recently. I think she's made this pie once a week for the past 6 weeks now! This one is great!
Ingredients
- white sugar: 0.5 cup
- milk: 0.5 cup
- heavy cream: 0.5 cup
- butter: 0.25 cup
- cornstarch: 2 Tbsp
- milk: 2 Tbsp
- vanilla extract: 1 tsp
- tart apples - peeled, cored and: 2 piece (sliced)
- all-purpose flour: 1 Tbsp
- ground cinnamon: 0.25 tsp
- pastry for double-crust pie: 1 pack (15 ounce pack)
- confectioners' sugar: 0.5 cup
- milk: 1 Tbsp
- vanilla extract: 0.25 tsp
- butter: 1 Tbsp (softened)
Metric Conversion
Stages of cooking
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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.
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Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well.
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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.
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Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.
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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).
