Butter-cream frosting for more than cupcakes!
We frost apple pies in our family.
Frosting my apple pies began by accident. I had baked my usual pan of apple pie slices for a family celebration. I always glaze apple pie slices in the final minutes of baking with butter cream frosting.
Soon, my family was frosting their apple pies like I frost my pie slices. They gave me credit for the idea, but I had never thought to frost an apple pie — just pie slices — until they took my recipe up a notch.
Now, I frost my apple pies, too. The frosting glaze is yummy, and it adds glamour to a pie that can look rather plain otherwise.
My FROSTED PIE how-to is simple
Bake the pie as normal. Five to 10 minutes before the pie is ready to come out of the oven, whisk up 1/2- to 2/3-cup of butter cream frosting: 1-cup powdered sugar, 1-Tbs. butter, 1-Tbs. milk/cream/water, and 1/4 tsp. vanilla.
You may need to balance the amount of cream or liquid, more-or-less, with the powdered sugar so the frosting is not too thick to drizzle and not to thin to make a rich glaze.