Glazed Apple Cream Pie Recipes

GLAZED APPLE CREAM PIE

Steps:

• 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).

APPLE CREAM PIE

Steps:

• Place apples in pastry shell. Combine the sugar, flour and cream until smooth; pour over apples. Sprinkle with cinnamon. , Bake at 400° for 10 minutes. Reduce heat to 375°; bake 35-40 minutes longer or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve warm or cold.

GLAZED APPLE CREAM PIE

Steps:

• 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.
• 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).
• **Cook time does not include cooling or refrigeration time.

AUTUMN GLAZED APPLE CREAM PIE

Steps:

• Whisk together Eaglebrand, sour cream, juice concentrate, egg& vanilla;pour into pie crust.
• Bake in a pre-heated 350 degree oven for 25-30 mins.
• or until center is set.
• Cool.
• Saute apples in butter until tender; arrange on top of baked pie.
• Spoon preserves over apples to glaze.
• Chill thoroughly.

OLD FASHIONED APPLE CREAM PIE

Steps:

• Place sliced apples in a large bowl and toss with sugar and lemon juice. Melt butter or margarine in a large skillet over medium heat. Add apples to skillet and saute until tender. Allow to cool.
• In a medium mixing bowl, beat cream cheese until fluffy. Gradually beat in 1 cup milk, pudding mix, and lemon rind. Add remaining 1/2 cup milk, and beat until smooth. Spread mixture into pastry shell. Arrange apples over cream cheese layer.
• In a small saucepan, heat preserves until runny. Using a pastry brush, lightly coat apples. Refrigerate pie for at least 1 hour before serving.

GLAZED APPLE PAN PIE

Steps:

• In a bowl, combine flour, sugar, salt and baking powder. Cut in shortening until crumbly. Beat egg yolks and water; add to flour mixture, tossing with a fork until dough forms a ball. , Divide dough in half. Roll out one half to fit the bottom and up the sides of an ungreased 15x10x1-in. baking pan. , Toss apples with lemon juice and vanilla; set aside. Combine sugars, cinnamon and salt. Place half of the apples over crust; sprinkle with half of the sugar mixture. Repeat; dot with butter., Roll out the remaining pastry to fit top of pie; place over filling. Seal and flute edges. Brush with milk. , Bake at 375° for 50-55 minutes or until golden brown. Cool for 10 minutes. Combine glaze ingredients; drizzle over pie.