2 Cups firmly packed brown sugar
1 1/2 Teaspoon cornstarch
4 Eggs, room temperature
3 Tablespoons whipping cream
1 Tablespoon fresh lemon juice
2 Teaspoons vanilla
1/3 Cup unsalted butter (melted and cooled)
1 partially baked 9 inch pie shell
Pre-heat oven to 325 degrees. Combine brown sugar and corn starch in large bowl and mix, pressing out any lumps. Beat in eggs, one at a time. Stir in cream, lemon juice and vanilla. Blend in melted butter. Pour filling into pie shell. Bake until puffed and brown. 50 to 60 minutes.
Cool to room temperature before serving. Filling will thicken, fall somewhat and acquire jelly like texture as it cools. Serves 6 to 8
This is the old fashioned apple pie, with a fabulous crust! The apples are just the right tartness, and again, the crust is why I eat the pie... It is outstanding!!!