Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  refrigerated pie crusts -- (15 ounce)
                        FILLING
     1/2           cup  sugar
     1/2           cup  milk
     1/2           cup  whipping cream
     1/4           cup  butter or margarine
  2        tablespoons  cornstarch
  2        tablespoons  milk
  1           teaspoon  vanilla
                        APPLE LAYER
  2                     tart baking apples -- peeled, cut into
  1               thin  slices
  1         tablespoon  All Purpose Flour
     1/4      teaspoon  cinnamon
                        GLAZE
     1/2           cup  powdered sugar
  1         tablespoon  milk
     1/4      teaspoon  vanilla
  1         tablespoon  butter or margarine -- softened

Preparation:

Prepare pie crust according to package directions for two-crust pie using 9-inch pie pan. Heat oven to 400 F. In medium saucepan, combine sugar, 1/2 cup milk, whipping cream and 1/4 cup butter. Cook over medium-low heat until hot and butter is melted, stirring occasionally. In small bowl, combine cornstarch and 2 tablespoons milk; blend until smooth. Add to mixture in saucepan; cook 7 minutes or until thickened, stirring constantly. Remove from heat. Stir in 1 teaspoon vanilla. In medium bowl, combine apples, flour and cinnamon; mix well. Pour filling into crust-lined pan. Arrange apple mixture evenly over filling. Top with second crust; seal edges and flute. Cut slits in top crust. Bake at 400 F. for 30 to 40 minutes or until golden brown and apples are tender. Cool 30 minutes. Meanwhile, in small bowl, combine all glaze ingredients; blend until smooth. Pour and spread glaze evenly over warm pie. Refrigerate 1 1/2 hours before serving. Store in refrigerator.

Nutritional Information:

2680 Calories (kcal); 163g Total Fat; (54% calories from fat); 17g Protein; 291g Carbohydrate; 381mg Cholesterol; 1516mg Sodium