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| 1 | 9- or 10-inch unbaked pastry shell |
| 1 1/2 Tasse | Borden sour cream |
| 1 Dose | (14-oz) Eagle Brand sweetened condensed milk (not evaporated milk) |
| 1/4 Tasse | Frozen apple juice concentrate; thawed |
| 1 | egg |
| 1 1/2 Teelöffel | vanilla extract |
| 1/4 Teelöffel | cinnamon ground |
| 2 mittel | All-purpose apples; cored; pared and thinly sliced |
| 1 Esslöffel | margarine or butter |
| 1/4 Tasse | Thawed apple juice concentrate |
| 1 Teelöffel | cornstarch |
| 1/4 Teelöffel | cinnamon |
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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
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