Apple pie caramel almond

6 servings

Ingredients

Quantity Ingredient
1 cup Flour
1 tablespoon Sugar
½ teaspoon Salt
½ cup Vegetable oil
1 tablespoon Milk
5 mediums Tart apples; peeled, cored, and sliced
4 tablespoons White -OR- brown sugar
1 tablespoon Cornstarch
1 tablespoon Lemon juice
¼ cup Butter or margarine; soft
½ cup Sugar
2 tablespoons Flour
2 tablespoons Milk
1 teaspoon Cinnamon
3 ounces Almonds; sliced
Sour cream

Directions

PATTI - VDRJ67A

CRUST

FILLING

CARAMEL ALMOND TOPPING

In small bowl, stir together flour, sugar and salt. With fork, beat together salad oil and milk. Stir oil mix itno flour mix to make a soft dough. Press dough into 9" pie plate or 10" shallow au-gratin dish. Press edges to make sides about 1" high in gratin dish; make sides come to top of pie plate. Bake at 425 for 10-12 minutes or until golden. While crust bakes, prepare apples. Mix with sugar, cornstarch and lemon juice. Turn into baked pie shell. Melt butter in skillet. Add sugar, flour, cinnamon and almonds. Boil 1 minute, stirring. Pour over apples in pan to coat evenly. Bake at 425 for 25-30 minutes or until caramel topping is golden and bubbly. Cool before serving. Excellant served with sour cream, or may serve with lightly sweetned whipped cream.

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