Best Vanilla Cinnamon Cream Pie Recipes

APPLE CINNAMON PIE WITH VANILLA ICE CREAM

Steps:

• Position rack in bottom third of oven and preheat oven to 400° F. Combine sliced apples, 1/4 cup sugar, flour, 2 teaspoons ground cinnamon, vinegar and salt in large bowl; toss to blend.
• Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Trim overhang to 1/2 inch. Brush edge of crust lightly with water. Transfer apple mixture to crust, mounding in center and pressing lightly to compact. Drizzle with honey. Sprinkle with 1 teaspoon cinnamon. Roll out second dough disk to 13-inch round. Place atop apples. Trim dough overhang to 1 inch. Fold top crust edge under bottom crust edge, pressing to seal. Crimp edge decoratively. Cut several slits in crust to allow steam to escape.
• Place apple pie on baking sheet. Bake 45 minutes.
• Combine remaining 1 tablespoon sugar and 1/2 teaspoon ground cinnamon in small bowl. Brush top crust of pie with milk. Sprinkle with sugar mixture. Bake until crust is golden brown, apples are tender and juices bubble thickly, covering crust edges with foil if browning too quickly, about 20 minutes. Transfer pie to rack and cool.
• Cut pie into wedges and serve with vanilla ice cream.

VANILLA CINNAMON CREAM PIE

Steps:

• 1. With vegetable peeler, cut peel from orange in strips. Cut peel into thin strips. In pan, mix orange peel strips, milk and stick cinnamon. Cook and stir over low heat 15 minutes. Remove from heat; cool slightly. Strain milk into a medium bowl; discard peel and stick cinnamon. In the same pan, mix sugar and cornstarch. Gradually stir in warm milk. Cook and stir over medium high heat until mixture is thickened and bubbly. Reduce heat and cook and stir for 2 more minutes. Remove from heat and gradually stir 1 cup hot mixture into beaten eggs. Return all of the egg mixture into pan. Bring to gentle boil (Do not boil rapidly). Cook and stir 2 minutes more. Remove from heat. Stir in margarine or butter and vanilla. In small pan, heat preserves till melted; spoon onto bottom of baked pastry shell. Gently pour hot filling on top of preserves. Cover surface with plastic wrap. Chill. In small bowl, beat whipping cream and liqueur or powdered sugar with mixer on low speed until oft peaks form. Drop form a spoon into mounds on top of pie. Sprinkle with ground cinnamon if desired. Cover and chill until serving. Serves 8