Prepare pie crust – Preheat oven to 400 degrees F.
Use one of the prepared sheets of pie crust and press it into the 10” pie plate.
Using a fork, poke holes in the bottom and on the sides.
Bake in the preheated oven for 10-12 minutes or until the pie crust is lightly golden brown. Set aside.
Lower the oven to 375 degrees F.
Prepare filling - In a medium saucepan, combine sugar, milk, and heavy cream.
Cook over medium-low heat until hot.
Add the butter and let it melt, then continue stirring.
Make the cornstarch slurry. In a small cup, combine cornstarch and milk, stirring until smooth.
Add to the mixture to the saucepan.
Cook until thickened, remove from heat, and stir in vanilla. Let cool.
In a large mixing bowl, combine the thinly sliced apples with flour and cinnamon. Toss well.
Add the apples to the baked pie crust.
Slowly pour the filling over the apples in the crust, using a back-and-forth motion.
Top with the second crust, seal the edges, and flute the edges.
Cut slits in the top of the crust, or make four leaf-shaped cutouts, pressing them onto the raw pie crust. (See photos)
Bake at 375°F for approximately 45-50 minutes until bubbly and golden brown.
Use a toothpick inserted into a top slit and check that the apples are soft.
Cool for 30 minutes.
While the pie is still warm, in a small cup, combine the glaze ingredients until smooth. Using a pastry brush, spread over the warm pie.
Pie is best if left unrefrigerated and enjoyed the same day. Otherwise, refrigerate and bring to room temperature before serving.