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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Apple Custart Tarts
Contributed by: Judy Foley
  • For the glaze:
  • 1/2 cup frozen apple juice concentrate, thawed
  • 2 tsp. cornstarch
  • 1/2 tsp. cinnamon
  • For the custard:
  • 2 unbaked pastry shells
  • 1 1/2 cups sour cream
  • 1 14 ounce can of sweetened condensed milk
  • 1/4 cup frozen apple juice concentrate, thawed
  • 1 egg
  • 1 1/2 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon
  • 4 medium Granny Smith apples
  • 2 TBS margarine or butter
For the glaze:
In a small saucepan combine all ingredients and cook over low heat for approximately 10 minutes or until thickened.

For the custard:
Preheat oven to 375 degrees. Bake pastry shells 15 minutes.
Meanwhile, beat sour cream, sweetened condensed milk, apple juice concentrate, egg, vanilla and cinnamon until smooth.
Pour into prepared pastry shells. Bake for 30 minutes or until set. Cool.
Core and pare apples. Slice into thin slices. In a large skillet cook apples in margarine on medium heat for approximately 10 minutes or until tender crisp.
Arrange on top of pies, drizzle with apple cinnamon glaze. Serve warm or chilled. Refrigerate leftovers.
Yield: two 9- or 10-inch pies
(This recipe was contributed as part of a "Cook of the Week" feature.)

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