Apple custard tart

8 Servings

Ingredients

QuantityIngredient
19- or 10-inch unbaked pastry shell
cupBorden sour cream
1can(14-oz) Eagle Brand sweetened condensed milk (not evaporated milk)
¼cupFrozen apple juice concentrate; thawed
1Egg
teaspoonVanilla extract
¼teaspoonGround cinnamon
2mediumsAll-purpose apples; cored; pared and thinly sliced
1tablespoonMargarine or butter
¼cupThawed apple juice concentrate
1teaspoonCornstarch
¼teaspoonCinnamon

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, .