Caramel

--CRUST--

1 c Flour

1 tb Sugar

1/2 ts Salt

1/2 c Vegetable oil

1 tb Milk

--FILLING--

5 md Tart apples; peeled, cored,

- and sliced 4 tb White -OR- brown sugar

1 tb Cornstarch

1 tb Lemon juice

--CARAMEL ALMOND TOPPING--

1/4 c Butter or margarine; soft

1/2 c Sugar

2 tb Flour

2 tb Milk

1 ts Cinnamon

3 oz Almonds; sliced

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

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

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. --