From time to time, I become a drug dealer.
Yes, it’s true. I was just as surprised as you, but my husband has informed me that my Glazed Apple Pie is as addictive as drugs and has lovingly termed it “Crack Apple Pie”. This pie is Paul’s absolute favorite!
It has a flakey double crust filled with wafer thin warm, cinnamon apple slices, surrounded by a creamy vanilla custard, all topped off with doughnut glaze. Oh yeah, it’s that good. So let’s take a look how this dish of awesomeness is achieved.
*Note, the amounts listed will fill a deep pie plate.
What You’ll Need:
1 15 oz. package of pre-made refrigerated pie crusts (or you can make your own if you are feeling ambitious)
- 1 cup sugar
- 1 cup milk
- 1 cup whipping cream
- 1/2 cup butter
- 4 tablespoons cornstarch
- 4 tablespoons milk
- 2 teaspoons vanilla
- 3 medium/large size, tart baking apples – peeled, cored and thinly sliced (I like gala or pink lady)
- 2 tablespoons all purpose flour
- 1/2 teaspoon cinnamon
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla
- 1 tablespoon softened butter
How to Make it:
- Heat oven to 400º F. Prepare your pie crust by placing one crust in the bottom of the pan. Keep the other crust refrigerated until you are ready for it.
- To make the custard filling, combine sugar, milk, whipping cream and butter in a medium saucepan. Cook over medium-low heat until the butter is melted, stirring occasionally.
- In a small bowl, stir together the cornstarch and milk until smooth. Pour this mixture into the custard filling and stir constantly until thickened, approximately 7 minutes. Remove from heat, stir in the vanilla then set aside.
- To prepare the apple layer, grab a medium sized bowl and combine apples, flour and cinnamon and toss to coat.
- Pour your custard filling into the crust lined pan, then layer the coated apples evenly over the filling.
- Take your second crust out of the fridge. You can either place it over the pie as is, or get creative and cut out shapes with pie crust cutters. I have cut circles, leaves, acorns and apples before. (It looks adorable but the glaze will cover up some of the detail.) Top with second crust of your choice and seal edges. Cut slits in several places in top crust, or leave small openings if you use crust shapes.
- Bake at 400º F for 30 – 40 minutes or until crust is golden brown. Cool for 30 minutes.
- While the pie is baking make the glaze. In a small bowl, combine all glaze ingredients; blend until smooth. Pour and spread glaze evenly to the edge over the pie while it is still quite warm. Refrigerate 1 1/2 hours before serving. Store remaining pie in refrigerator. Haha, that last part is a joke because there won’t be any leftover!
Warning – this pie is addictive! Don’t say I didn’t tell you so.