Glazed Apple Cream Pie

Glazed Apple Cream Pie


"A friend who NEVER bakes gave me this recipe recently. I think she's made this pie once a week for the past 6 weeks now! This one is great!"


3 h servings 480 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 51.1g
  • 16%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 319 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well.
  3. 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.
  4. Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.
  5. 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).


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 241 Ratings


Don't be pushed away from this one by those who say that this is not an apple pie for apple pie lovers. It is. The custard makes it less traditional, but it's still fantastic. I made 2 of them f...

All I have to say about this pie is YUM! The custardy filling and the spiced apples combine to make something so wonderfully delicious, and the plain old pie crust could be a dessert by itself w...

WONDERFUL! I'm not a baker but have made this pie many times and it never fails to get rave reviews. People fight over seconds. - slice the apples very thin or precook them if you like thick...

The fillings are good, as is the glaze, hence 3 stars, but they just DO NOT go well together. I'm with some of the other reviewers. Use a different filling, I think then it would make a wonder...

This was FAB! I also added 4 large apples and doubled the flour, cinnamom,and added a touch a nutmeg, and clove. Great Great recipe! Thanxs 4 sharing!

Thank you so very much for this recipe! I did make a couple of major changes, but this recipe was the inspiration for exactly what I was looking for. First, I made only one crust using whole whe...

I made this for a few friends I had over for dinner one night. As I was still serving, one of the guys that just couldn't wait exclaimed "Wow!" Everyone loved it. I had a deep dish pie pan, s...

A unique pie with a great taste. Everyone loved it. Chilling the pie is an important step, don't skip it. I would love to make this pie again using cherries instead of apples. mmm...

This is very good. I served it after it had only been in the refrigerator the suggested 1-1/2 hours so it was still warm and I thought it was almost too sweet. After a complete chilling it didn'...