Ingredients Jump to Instructions ↓

  1. 67A-- --CRUST--

  2. 1 c Flour

  3. 1 tb Sugar

  4. 1/2 ts Salt

  5. 1/2 c Vegetable oil

  6. 1 tb Milk --FILLING--

  7. 5 md Tart apples; peeled, cored, - and sliced

  8. 4 tb White -OR- brown sugar

  9. 1 tb Cornstarch

  10. 1 tb Lemon juice --CARAMEL ALMOND TOPPING--

  11. 1/4 c Butter or margarine; soft

  12. 1/2 c Sugar

  13. 2 tb Flour

  14. 2 tb Milk

  15. 1 ts Cinnamon

  16. 3 oz Almonds; sliced

Instructions Jump to Ingredients ↑

  1. Sour cream 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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