Pie Filling

• Preheat oven to 32°5F
• Lightly grease 9" pie dish with butter or Crisco
• Place pie crust in pie pan and fill with pie weights.
• Place pie pan on a baking sheet. Bake for approximately 10 minutes. Set aside while you make the pie filling.
• Mix cornstarch and sugar in a small bowl.
• In a medium saucepan, melt butter, add heavy cream, and then the cornstarch-sugar mixture. Stir constantly as it thickens.
• When the mixture is thick and creamy, stir in vanilla.
• Pour the pie filling into your blind-baked pie crust. Smooth out the top with a plastic spatula.
• Drizzle melted butter evenly over the top. Rotating the pie pan if necessary.
• Evenly sprinkle the cinnamon-sugar mixture over the top.
• Bake approximately 25 minutes.
• Remove pie from the oven and allow to come to room temperature. Then plate in the refrigerator for at least four* hours.