Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 9- or 10-inch unbaked pastry shell |
| 1½ cup | Borden sour cream |
| 1 can | (14-oz) Eagle Brand sweetened condensed milk (not evaporated milk) |
| ¼ cup | Frozen apple juice concentrate; thawed |
| 1 \N | Egg |
| 1½ teaspoon | Vanilla extract |
| ¼ teaspoon | Ground cinnamon |
| 2 mediums | All-purpose apples; cored; pared and thinly sliced |
| 1 tablespoon | Margarine or butter |
| ¼ cup | Thawed apple juice concentrate |
| 1 teaspoon | Cornstarch |
| ¼ teaspoon | Cinnamon |
CINNAMON GLAZE
Bake shell at 375 degrees for 15 minutes. In mixer bowl beat sour cream, sweetened condensed milk, juice concentrate, egg, vanilla, and cinnamon; pour into shell. Bake 30 minutes or until set. Cool. In skillet cook apples in margarine until tender. Arrange on pie top with glaze. Refrigerate leftovers.
Cinnamon Glaze: In saucepan, mix ¼ cup thawed frozen apple juice concentrate, 1 teaspoon cornstarch and ¼ teaspoon cinnamon; cook and stir until thickened.
FROM "EAGLE BRAND ALL TIME
FAVORITE DESSERTS WITH EAGLE
BRAND CONDENSED MILK"
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .