Quick Apple Cream Pie
|Pastry||1 (For Single Crust Pie)|
|Canned french apple pie filling||21 Ounce (1 Can)|
|Instant vanilla pudding mix||3 3⁄4 Ounce (1 Package)|
|Milk||1 Cup (16 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Toasted sliced almonds||2 Tablespoon|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes or till golden.
Cool thoroughly on rack.
Pour pie filling into baked pastry shell.
Prepare vanilla pudding according to package directions for pie filling except use 1 cup milk; stir in sour cream.
Beat mixture with electric mixer or rotary beater at low speed for 1 1/2 to 2 minutes or till well-blended.
Spread pudding mixture over the pie filling.
Cover and chill.
Garnish pie with toasted almonds.