1 9" unbaked pie crust
1 (14 oz.) can Eagle Brand milk
1 egg
1 1/2 tsp. vanilla
3-4 med. all-purpose apples, cored, pared & sliced
2 tbsp. butter
1 1/2 c. sour cream
1/4 c. frozen apple juice concentrate, thawed
1/4 tsp. ground cinnamon

Preheat oven to 375 degrees. Bake pie crust 15 minutes. Meanwhile, in small mixer bowl, beat sour cream, Eagle Brand milk, juice concentrate, egg, vanilla and cinnamon until smooth. Pour into prepared crust; bake 30 minutes or until set. Cool.

In large skillet, cook apples in butter until tender-crisp. Arrange on top of pie; drizzle with Apple Cinnamon Glaze. Serve warm or chilled. Refrigerate leftovers.

Apple Cinnamon Glaze: In small saucepan, combine 1/4 cup frozen apple juice concentrate, thawed, 1 teaspoon cornstarch and 1/4 teaspoon ground cinnamon; mix well. Over low heat, cook and stir until thickened.