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

Preheat oven to 375 degrees. Bake pie crust 15 minutes. In small mixer bowl, beat sour cream, sweetened condensed 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 left overs.

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.