Apple Custard Tart

By carvalhohm

Ingredients

• 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)

Details

Adapted from community.qvc.com

Preparation

Step 1

Preheat oven to 375. Bake pastry shell for 15 minutes. In 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 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.