Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Flour

  2. 1 tablespoon 15ml Sugar

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 1/2 cup 118ml Vegetable oil

  5. 1 tablespoon 15ml Milk Filling

  6. 5 Tart apples; peeled - cored, and sliced (medium)

  7. 4 tablespoons 60ml White -or- brown sugar

  8. 1 tablespoon 15ml Cornstarch

  9. 1 tablespoon 15ml Lemon juice Caramel Almond Topping

  10. 1/4 cup 49g / 1.7oz Butter or margarine - soft

  11. 1/2 cup 99g / 3 1/2oz Sugar

  12. 2 tablespoons 30ml Flour

  13. 2 tablespoons 30ml Milk

  14. 1 teaspoon 5ml Cinnamon

  15. 3 oz 85g Almonds - sliced Sour cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 425F for 25-30 minutes or until caramel topping is golden and bubbly. Cool before serving. Excellent served with sour cream, or may serve with lightly sweetened whipped cream.


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