Apple Custard Pie with No Apples

Pat Duran

By
@kitchenChatter

This pie will taste great with a ginger cookie crust..or a sugar cookie crust will work too...or perhaps a cinnamon graham cracker crust...hummmmm.
Again other fresh fruit juice can be used in place of the apple juice and spices to enhance the flavor of the juice used.


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Comments:

Serves:

10-12 servings

Prep:

25 Min

Cook:

50 Min

Method:

Bake

Ingredients

1
9-inch pie shell, unbaked

FILLING:

1 1/2 c
dairy sour cream
14 oz
can sweetened condensed milk
1/4 c
thawed apple juice concentrate ,thawed
1 large
egg
1 1/2 tsp
vanilla extract
1/4 tsp
ground cinnamon
2 Tbsp
butter
3 medium
all purpose apples,peeled and sliced

GLAZE:

1/2 c
frozen apple juice concentrate, thawed
2 tsp
cornstarch
1/2 tsp
ground cinnamon

Directions Step-By-Step

1
Heat oven to 375^. Bake pie crust of your choice about 15 minutes(partially baked).
2
Beat sour cream and condensed milk, apple juice concentrate, egg, vanilla and cinnamon in a small bowl until smooth. Pour into partially baked crust.
3
Bake for 30-35 minutes or until just set. Cool.
---
Melt butter in a large skillet. Add the apple slices, cook until crisp tender. Arrange on top of pie.
---
Combine remaining ingredients in a small saucepan. Cook and stir over low heat until boiling. Boil for 1 minute. Brush over apples. Serve warm or chilled.

About this Recipe

Main Ingredient: Fruit
Regional Style: American