Sunday, January 16, 2011

Glazed Apple Cream Pie

I have been a little busy this week and failed to post on Friday because this little guy celebrated his 6th birthday! So please for give my absent self.

In our family it is a tradition to let the birthday boy or girl choose their favorite meal and dessert for their special birthday dinner. This year, my little guy requested my husbands Curry (potatoes, carrots, chicken and onions in a spicy savory gravy which is served over rice). He also requested Apple Pie for his dessert. I wanted to try out a new Apple pie recipe for the occasion. I have definitely found a new twist on an old favorite and just had to share this recipe with you all!

This apple pie has a creamy pudding-like custard mixture which lays at the bottom of the pie. It is then topped with a cinnamon sugar apple mixture and is all baked into a delicious pie crust and then topped with a sugar glaze! This recipe is very easy to make and you can use a refrigerated pie crust from the store to save on time. This pie would be great dessert to make for Thanksgiving Day dinner or a dinner party! Your guests will surely be impressed with this twist on an old American favorite.

Glazed Apple Cream Pie
1/2 c. white sugar
1/2 c. milk
1/2 c. heavy cream
1/4 c. butter
2 T. cornstarch
2 T. milk
1 t. Vanilla Extract
3 tart apples, sliced and skin removed(I like to use Granny Smith)
1 T. all-purpose flour
1/4 t. Ground Cinnamon
1 (15 ounce) package pastry pie crust for double crust pie (Pilsbury is my favorite)
1/2 c. Confectioners Sugar (Powdered)
1 T. Milk
1/4 t. Vanilla Extract
1 T. Butter

1. In a medium saucepan over medium heat, combine 1/2 c. sugar, 1/2 c. milk, 1/2 c. heavy whipping cream, 1/4 c. butter. Heat until butter is melted, stirring occaisonally. In a small bowl, whisk together cornstarch, 2 T. milk, and vanilla; stir into the saucepan. Cook until thickened, stirring constantly. Remove from heat and set aside to cool slightly.
2. Preheat oven to 400 degrees. In a medium bowl, combine sliced apples, flour, and cinnamon. Mix well.
3. Line a 9 inch pie plate with pie dough. Pour thickened mixture into pastry lined pie pan. Arrange apple mixture on top evenly. Top with second crust, seal and flute the edges. Cut slits in the top crust.
4. Bake for 30-40 minutes, or until crust is golden brown and apples are tender. Cool at least 30 minutes.
5. In a small bowl combine, powdered sugar, 1 T. milk, 1/4 teas. vanilla, and 1 T. butter. Blend until smooth; pour evenly over warm pie. Refrigerate for at least 1 1/2 hours before serving. Longer is better. Refrigeration is crucial for the cream to set up in pie! Enjoy!


Ashlee, The Culinary Queen


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