1/4 c. butter
1 1/2 c. graham cracker crumbs
1 (14 oz.) sweetened condensed milk (Eagle Brand)
1 c. (8 oz.) sour cream
1/4 c. lemon juice (bottled real lemon)
1 can pie filling
1/2 c. chopped walnuts
1/2 tsp. ground cinnamon

Preheat oven to 350 degrees. In a 1 1/2 quart shallow baking dish (10 x 6 inches). Melt butter in oven. Sprinkle in crumbs, stir well. Press on bottom of dish.

In medium bowl, mix together condensed milk, sour cream and lemon juice. Spread evenly over crumbs. Spoon pie filling evenly over mixture.

Bake for 25 to 30 minutes or until set. Cool slightly. In a small dish mix together walnuts and cinnamon and sprinkle over the top. May be served warm or cold. Refrigerate.

NOTE: I did not use the cinnamon at all. I used apple pie filling. I used a fork to take each piece of apple out of the can and lay it on top of the cake. The excess "gel" that was in the can, I did not use.