The request for a custard bing cherry pie reminded me to post a pie recipe I've been meaning to share for a long time. I think it was a Bake-Off finalist. It's a different twist on an apple pie, and reminds me of the glazed apple bars we sometimes bought at a bakery when we made a trip "to town." Hope you enjoy it.Glazed Apple Cream Pie

1 15 oz. pkg. refrigerated pie crusts

Filling
1/2 cup sugar
1/2 cup milk
1/2 cup whipping cream
1/4 cup butter or margarine
2 T. cornstarch
2 T. milk
1 t. vanilla

Apple layer
2 tart baking apples [I used Granny Smith], peeled, cut into thin slices
1 T. all-purpose flour
1/4 t. cinnamon [more tasted fine to me]

Glaze
1/2 cup powdered sugar
1 T. milk
1/4 t. vanilla
1 T. butter or margarine, softened

Prepare pie crust according to package directions for 2-crust pie using 9" pan.

Heat oven to 400 degrees 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 T. milk; blend until smooth. Add to mixture in suacepan; cook 7 minutes or until thickened, stirring constantly. Remove from heat. Stir in 1 t. 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 degrees F for 30-40 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.