Preparation / Directions:
Line unpricked pastry shell with a dou- ble thickness of heavy-duty foil. Bake at 450o for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. In a skillet, melt butter. Add apples and brown sugar; cook and stir until apples are ten- der and coated, 15-20 minutes. Cool to room temperature. Spread evenly into shell. In a saucepan, combine syrup and cornstarch until smooth. Gradually add milk. Cook and stir over medium-high heat for 2-3 minutes or until thickened and bubbly. Remove from heat. Gradual- ly stir 1/4 cup into egg yolk; return all to pan. Cook for 2 minutes. Remove from heat; add vanilla. Cool to room tempera- ture. Pour over apples. Chill until set, about 2 hours. In a mixing bowl, beat cream until soft peaks form. Add cinna- mon. Gradually add sugar, beating until stiff peaks form. Serve with pie. Store in the refrigerator.
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