Apple-Custard Pie

Ingredients

Crust and Base

• 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
  

Instructions

1. Heat oven to 375 degrees F.
2. Crust and Base: Bake crust for 15 minutes.
3. Custard: Stir sour cream and condensed milk together until smooth.
4. Stir in vanilla and cinnamon, then add egg and stir until well-combined.
5. Pour into baked crust, up to 1/4 inch from the top.
6. Bake 30 minutes, until set.
7. Cool completely.
8. Melt butter in a skillet over medium heat. Add apples and stir until tender, about 5 minutes.
9. Add water and cook until very soft, about 10 more minutes. Sprinkle with brown sugar and toss to coat. Cool slightly.
10. 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.
11. Arrange apple slices on top of custard; drizzle with glaze.
12. Refrigerate.

Serves 8.