- 1/2 cup white sugar
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/4 cup butter
- 2 tablespoons cornstarch
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 tart apples - peeled, cored and sliced
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1 (15 ounce) package pastry for double-crust pie
- 1/2 cup confectioners' sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- 1 tablespoon butter, softened
- 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.
- Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well.
- 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.
- Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.
- 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).
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