Recipe - Apple Custard Tart

1 9 or 10inch unbaked pastry
shell
1 One half cup Borden sour cream
1 cn (14oz) Eagle Brand
sweetened condensed milk
(not evaporated milk)
One fourth cup Frozen apple juice
concentrate; thawed
1 Egg
1 One half teaspoon Vanilla extract
One fourth teaspoon Ground cinnamon
2 md Allpurpose apples;
cored; pared and thinly
cut or sliced up
1 tablespoon Margarine or butter

CINNAMON GLAZE
One fourth cup Thawed apple juice
concentrate
1 teaspoon Cornstarch
One fourth teaspoon 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 One fourth cup thawed frozen apple juice
concentrate, 1 teaspoon cornstarch and One fourth 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, http://www.erols.com/hosey.