Friday, October 28, 2016


1 unbaked 9-inch pastry shell in a pie or tart pan
1 1/2 cups sour cream
1 can (14-oz) sweetened condensed milk
1/4 cup frozen apple juice concentrate, thawed
1 egg
1 1/2 tsp vanilla extract
1/4 tsp ground cinnamon
3/4 lb ( 2 cups) apples or pears, pared, cored, thinly sliced
1 tbsp unsalted butter
Cinnamon glaze, recipe below

Preheat oven to 375 degrees.
Using a fork, poke holes in the bottom and sides of pastry as air vents; bake at 375 for 15 minutes. Remove from oven.

While pastry shell bakes, in a large mixer bowl, beat the sour cream, milk, juice, egg, vanilla and cinnamon. Pour filling into the baked shell. Return to oven and bake another 30 minutes or until set. Cool.

In a skillet, cook apples or pears in the butter until crisp tender. Arrange on top of the filling. Drizzle with the cinnamon glaze.

Allow pie to cool before cutting to serve.

Leftovers should be refrigerated.

Yield: 6-8 servings

Cinnamon Glaze:
1/4 cup thawed frozen apple juice concentrate
1 tsp cornstarch
1/4 tsp ground cinnamon

Combine ingredients in a small saucepan and cook, stirring, until thickened. Drizzle over the apples or pears.

Note: File Photo

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