| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pies | 8 | Servings | |
INGREDIENTS
| 1 | 9-inch pie crust; for two crust pie | |
| 1/2 | c | Sugar |
| 1/2 | c | Milk |
| 1/2 | c | Whipped cream |
| 1/4 | c | Butter |
| 2 | tb | Cornstarch |
| 2 | tb | Milk |
| 1 | ts | Vanilla -Apple Layer— |
| 2 | Apples; peeled, sliced thin | |
| 1 | tb | Flour |
| 1/4 | ts | Cinnamon -Glaze— |
| 1/2 | c | Powdered sugar |
| 1 | tb | Milk |
| 1/4 | ts | Vanilla |
| 1 | tb | Butter; soft |
INSTRUCTIONS
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@gate.usaor.net> on Oct 24, 1997
A Message from our Provider:
“Jesus feels your pain”