Apple-Custard Pie

1 (9-inch) deep-dish unbaked pie crust
2 large Granny Smith apples, peeled and thinly sliced
2 tablespoons butter
2 tablespoons water
1 tablespoon brown sugar, or more to taste

Custard:
1 cup sour cream
1 (14 ounce) can sweetened condensed milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon cinnamon
1 egg, beaten

Glaze:
1/4 cup frozen apple juice, thawed
1/4 teaspoon cinnamon
1 teaspoon cornstarch

Heat oven to 375 degrees F.

Bake crust for 15 minutes.

To prepare custard: Stir sour cream and condensed milk together until smooth. Stir in vanilla and cinnamon, then add egg and stir until well-combined. Pour into baked crust, up to 1/4 inch from the top. Bake 30 minutes, until set. Cool completely.

Melt butter in a skillet over medium heat. Add apples and stir until tender, about 5 minutes. Add water and cook until very soft, about 10 more minutes. Sprinkle with brown sugar and toss to coat. Cool slightly.

To make glaze: Stir juice, cinnamon and cornstarch together in a small pan over medium heat. Bring to a boil, stirring, then reduce heat and continue cooking until thickened.

Arrange apple slices on top of custard; drizzle with glaze. Refrigerate.

Serves 8.