Recipes

[LuvAutumn]

Apple Custard Tart

1 (9 or 10-inch) unbaked pastry shell

1-1/2 cups sour cream

1 (14 oz) can Eagle brand Sweetened Condensed Milk

1/4 cup frozen apple juice concentrate, thawed

1 egg

1-1/2 tsp vanilla

1/4 tsp ground cinnamon

2 medium Granny Smith apples, cored, pared and thinly sliced (about 2 cups)

1 T margarine or butter

Apple Cinnamon Glaze (see below)

Preheat oven to 375. Bake pastry shell for 15 minutes. In a mixer bowl, beat sour cream, sweetened condensed milk, juice concentrate, egg, vanilla and cinnamon.

Pour into prepared pastry shell; bake 30 minutes or until set; cool.

In skillet, cook apples in margarine until tender-crisp. Arrange on top of pie; drizzle with glaze. Refrigerate leftovers.

Apple Cinnamon Glaze

In a small sauce pan, combine 1/4 cup frozen apple juice concentrate, thawed, 1 tsp cornstarch and 1/4 tsp cinnamon; mix well. Over low heat, cook and stir until thickened.