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Apple Custard Tart

Ingredients & Directions


1 9- or 10-inch unbaked pastry
-shell
1 1/2 c Borden sour cream
1 cn (14-oz) Eagle Brand
-sweetened condensed milk
-(not evaporated milk)
1/4 c Frozen apple juice
-concentrate; thawed
1 Egg
1 1/2 ts Vanilla extract
1/4 ts Ground cinnamon
2 md All-purpose apples;
-cored; pared and thinly
-sliced
1 tb Margarine or butter

CINNAMON GLAZE
1/4 c Thawed apple juice
-concentrate
1 ts Cornstarch
1/4 ts Cinnamon

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 1/4 cup thawed frozen apple juice
concentrate, 1 teaspoon cornstarch and 1/4 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,

Yields
8 Servings

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