Step 1

Add the cornstarch and sugar to a small bowl and whisk until blended.

Step 2

Add the cornstarch-sugar mixture, melted butter, and heavy cream to a small saucepan over medium heat, constantly stirring to prevent the mixture from sticking to the bottom of the pan and scalding.

Step 3

The mixture is done when it's thick and creamy. Remove the pan from the heat and add the vanilla. Stir to mix in completely.

Step 4

Set aside and allow to cool while you make the pie crust.

Step 5

Add the flour, sugar, baking powder and salt to the bowl of a food processor.

Step 6

Pulse the dry ingredients 4 times to fully mix the igredients.

Step 7

Add the pieces of very cold butter to the dry ingredients and pulse at one-second intervals until the butter is mixed in, forming buttery pebble size pieces.

Step 8

Add the egg to the mixture and pulse until the dough forms a ball on the blade of the food processor.

Step 9

Turn the dough out of the food processor onto a floured surface (be careful with the blade).

Step 10

Flatten the dough into a disc and wrap it with plastic wrap.

Step 11

Refrigerate the pie dough for 15-20 minutes before using.

Step 12

Preheat the oven to 375° F.

Step 13

Roll out pie dough and place it into your pie baking pan. Place the pie pan in the refrigerator until you are ready to bake.

Step 14

Place the pie pan on a baking sheet to make it easier to move in and out of the oven.

Step 15

Place a piece of parchment over the pie dough and add the pie weights to cover the bottom and sides of the dough.Don't overfill the pie shell.

Step 16

Place the pan on the center rack of the preheated oven and bake until the sides of the pie crust are just set and light brown, about 8-10 minutes.

Step 17

Remove the pan from the oven and let it sit for 5 minutes with the pie weights in place. After 5 minutes, carefully lift the parchment paper with the pie weights out of the pan.

Step 18

Using a fork, dock the bottom and sides of the crust to help keep the crust from puffing up.If the edges start to get too dark, cover the edges with foil or a pie shield to keep it from browning too quickly.

Step 19

Place the pie pan back in the oven and continue to bake for 5 minutes until the pie crust is golden brown.Check the pie crust to see if it has puffed up. If it has, use a spoon to press the bottom and sides, but be gentle.

Step 20

Transfer the pie crust to a cooling rack and allow it to cool completely before adding the filling.

Step 21

Pour the pie filling into the prepared pie crust, and using a rubber spatula, smooth the top of the filling.

Step 22

Drizzle the melted butter on top of the filling and sprinkle the cinnamon sugar on top of the buttered pie filling.

Step 23

Bake the pie for 25 minutes.

Step 24

Turn on the broiler and broil for about 1 minute. Keep a close eye on the pie to make sure it does not burn.

Step 25

Remove the pie from the oven and allow it to completely cool (to room temperature) on a wire rack.

Step 26

Refrigerate for at least one hour before serving. Keep the pie refrigerated and covered, when not serving.