Apple custard tart

8 Servings

Ingredients

Quantity Ingredient
1 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 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

Directions

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, .

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