Apple Custard Tart

Name: Apple Custard Tart
Ingredients: 1 unbaked pastry shell (9 inches); 1 12 cups sour cream; 1 (14 ounce) can sweetened condensed milk (not evaporated milk); 12 cup frozen apple juice concentrate, thawed, divided; 1 egg; 1 12 teaspoons vanilla extract; 12 teaspoon ground cinnamon, divided; 1 teaspoon cornstarch; 2 medium apples, peeled, cored, and thinly sliced; 1 tablespoon butter or 1 tablespoon margarine

10 ingredients

9 steps

Ingredients

1 unbaked pastry shell (9 inches)
1 12 cups sour cream
1 (14 ounce) can sweetened condensed milk (not evaporated milk)
12 cup frozen apple juice concentrate, thawed, divided
1 egg
1 12 teaspoons vanilla extract
12 teaspoon ground cinnamon, divided
1 teaspoon cornstarch
2 medium apples, peeled, cored, and thinly sliced
1 tablespoon butter or 1 tablespoon margarine

Directions

1

Bake pastry shell at 375 degrees for 15 minutes.
2

Meanwhile, in a mixing bowl, beat sour cream, condensed milk, 1/4 cup concentrate, egg, vanilla, and 1/4 teaspoon cinnamon until smooth.
3

Pour into prepared pastry shell; bake 30 minutes or until set.
4

Cool.
5

In a small saucepan, combine cornstarch, and remaining concentrate and cinnamon; mix well.
6

Cook over low heat, stirring occasionally, until thickened; set aside.
7

In a large skillet, cook apples in butter until crisp-tender.
8

Arrange on top of pie; drizzle with glaze.
9

Serve warm or chilled.