Apple Custard Tart

• 1 unbaked pastry shell (9 inches)
• 1 12 cups sour cream
• 1 (14 ounce) can sweetened condensed milk (not evaporated milk)
• 12 cup frozen apple juice concentrate, thawed, divided
• 1 egg
• 1 12 teaspoons vanilla extract
• 12 teaspoon ground cinnamon, divided
• 1 teaspoon cornstarch
• 2 medium apples, peeled, cored, and thinly sliced
• 1 tablespoon butter or 1 tablespoon margarine

1. Bake pastry shell at 375 degrees for 15 minutes.
2. Meanwhile, in a mixing bowl, beat sour cream, condensed milk, 1/4 cup concentrate, egg, vanilla, and 1/4 teaspoon cinnamon until smooth.
3. Pour into prepared pastry shell; bake 30 minutes or until set.
4. Cool.
5. In a small saucepan, combine cornstarch, and remaining concentrate and cinnamon; mix well.
6. Cook over low heat, stirring occasionally, until thickened; set aside.
7. In a large skillet, cook apples in butter until crisp-tender.
8. Arrange on top of pie; drizzle with glaze.
9. Serve warm or chilled.

pastry shell, sour cream, condensed milk, apple juice concentrate, egg, vanilla, ground cinnamon, cornstarch, apples, butter

Taken from www.food.com/recipe/apple-custard-tart-244781 (may not work)