Prepare pie crust according to package directions for two-crust pie using 9 inch pie pan.

If you have a deep pie pan you may want to double the recipe.

Heat oven to 400°F. In medium saucepan, combine first four ingredients. Cook over medium-low heat until hot and butter is melted, stirring occasionally.

In small bowl, combine cornstarch, and 2 tablespoons of milk; blend until smooth. Add to mixture in saucepan; cook 7 minutes or until thickened, stirring constantly. Remove from heat. Stir in 1 teaspoon of vanilla.

In a medium bowl, combine apples, flour, and cinnamon; mix well. Pour filling into crust-lined pan. Arrange apple mixture evenly over filling. Top with second crust; seal edges and flute. Cut slits in top crust.

Bake at 400°F for 30 to 40 minutes or until golden brown and apples are tender. Cool 30 minutes.

Meanwhile, in a small bowl, combine all glaze ingredients; 1/2 cup powder sugar, 1 tbs milk, 1/4 tsp vanilla, and 1 tbs butter softened blend until smooth. Pour and spread glave evenly over warm pie. Refrigerate 1 1/2 hours before serving. To serve, top with real whipped cream. Store in refrigerator.