| 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
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