Custard Apple Pie
This pie is sure to become a fall favorite with its apple custard filling topped with tender sliced apples and an apple cinnamon glaze.
1 1/2 cups sour cream
1 (14-ounce) can sweetened condensed milk
3/4 cup frozen concentrated apple juice - divided use
1 large egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup water
1 apple, peeled cored and sliced
1 teaspoon cornstarch
1 (9-inch) pre-baked pastry shell
- Bake pastry shell in a preheated 450°F (230°C) oven for 5 minutes. Set aside.
- In a small bowl, combine sour cream, condensed milk, 1/4 cup apple juice (thawed), egg, vanilla, and 1/4 teaspoon cinnamon, beat until smooth. Pour into pre-baked pastry shell, reduce oven to 350°F (175°C), bake 30 minutes, or until the center is set. Cool on rack.
- In a medium sauce pan, combine 1/2 cup apple juice (thawed), water, and peeled and sliced apple. Bring to a boil. Reduce and simmer until apple slices are soft, about 5 to10 minutes. Drain; reserving the juice. Arrange apple slices on top of cooked pie.
- In a small pan, pour reserved juice, add cornstarch and remaining cinnamon. Cook over low heat until thickened. Drizzle on top of the pie.
Makes 8 servings.