Cinnamon-Infused Apple Custard Pie with Buttery Glaze

Recipe Collection: Dessert

Cinnamon-Infused Apple Custard Pie with Buttery Glaze brings the comforting blend of tart apples and rich custard to your table. Perfect for vegetarians, this American classic features a flaky double-crust pastry topped with a luscious buttery glaze. The warm cinnamon aroma and sweet apple filling create a delightful dessert that’s versatile enough for any occasion.

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Overview

This delightful pie combines the comforting flavors of tart apples and creamy custard, all encased in a flaky double-crust pastry. Topped with a smooth buttery glaze, this pie is a perfect blend of textures and flavors, making it a must-try for any dessert lover.

Diet Type

Vegetarian

Allergies

Dairy, Gluten

Cuisine

American

Serving Size: 8

Cooking Time: 45 minutes

Ingredients

• 0.5 Cups white sugar
• 0.5 Cups milk
• 0.5 Cups heavy cream
• 0.25 Cups butter, melted
• 2 Tablespoons cornstarch
• 2 Tablespoons milk
• 1 Teaspoon vanilla extract
• 2 Tart apples, peeled
• 1 Tablespoon all-purpose flour
• 0.25 Teaspoon ground cinnamon
• 1 15 Ounces (oz) package pastry for double-crust pie, packaged
• 0.5 Cups confectioners' sugar
• 1 Tablespoon milk
• 0.25 Teaspoon vanilla extract
• 1 Tablespoon butter, softened

Steps

1. In a medium saucepan over medium heat, combine 0.5 cups sugar, 0.5 cups milk, 0.5 cups cream, and 0.25 cups melted butter. Heat until the butter is fully melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla extract; stir into the saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.
2. Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the peeled apples, flour, and ground cinnamon. Mix well.
3. Line a 9-inch pie pan with pie dough. Pour the thickened filling mixture into the pastry-lined pie pan. Arrange the apple mixture evenly over the filling. Top with the second crust, seal, and flute the edges. Cut slits in the top crust.
4. Bake for 30 to 40 minutes, or until the crust is golden brown and the apples are tender. Cool for at least 30 minutes.
5. In a small bowl, combine confectioners' sugar, 1 tablespoon milk, 0.25 teaspoon vanilla extract, and 1 tablespoon softened butter. Blend until smooth; pour evenly over the warm pie. Refrigerate for at least 1.5 hours before serving (longer is better).

Enjoy your homemade Cinnamon-Infused Apple Custard Pie with Buttery Glaze!