BY BRITTANY CLINE (’16)
This week, I will be baking a recipe from allrecipes.com for Glazed Apple Cream Pie! This recipe is a perfect idea for a thanksgiving dessert that is sure to be a favorite among your guests.
- ½ cup of white sugar
- ½ cup of milk
- ½ cup of heavy cream
- ¼ cup of butter
- 2 tablespoons of cornstarch
- 2 tablespoons of milk
- 1 teaspoon of vanilla extract
- 2 apples (peeled, cored, and sliced)
- 1 tablespoon of all- purpose flour
- ¼ teaspoon of ground cinnamon
- 1 package of pastry for double-crust pie (15 ounces)
- ½ cup of confectioners’ sugar
- 1 tablespoon of milk
- ¼ teaspoon of vanilla extract
- 1 tablespoon of butter, softened
Procedure:
- In a medium saucepan over medium heat, combine ½ cup of sugar, ½ cup of milk, ½ cup of cream, and ¼ cup of butter
- Heat until the butter is fully melted, stirring occasionally
- In a small bowl, whisk together the cornstarch, 2 tablespoons of milk, and the vanilla; stir into the saucepan
- Cook until thickened, stirring constantly
- Remove from heat, and set aside to cool slightly
- Preheat the oven to 400 degrees
- In a medium bowl, combine the apples, flour, and the cinnamon; mix well
- Line a 9 inch pie pan with pie dough
- Pour the thickened filling mixture into the pastry- lined pie pan
- Arrange apple mixture evenly over filling
- Top with second crust, seal and flute the edges
- Cut slits in the top of the crust
- Bake for about 30 to 40 minutes, or until the crust is golden brown and apples are tender
- Cool for at least 30 minutes
- In a small bowl, combine the confectioners’ sugar, 1 tablespoon of milk, ¼ tablespoon of vanilla, and the tablespoon of softened butter
- Blend together until smooth
- Pour evenly over the pie
- Refrigerate for at least an hour and a half before serving (the longer the better)