| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Pies, Apples, Desserts | 6 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 1 | tb | Sugar |
| 1/2 | ts | Salt |
| 1/2 | c | Vegetable oil |
| 1 | tb | Milk |
| 5 | md | Tart apples; peeled, cored, and sliced |
| 4 | tb | White -OR- brown sugar |
| 1 | tb | Cornstarch |
| 1 | tb | Lemon juice |
| 1/4 | c | Butter or margarine; soft |
| 1/2 | c | Sugar |
| 2 | tb | Flour |
| 2 | tb | Milk |
| 1 | ts | Cinnamon |
| 3 | oz | Almonds; sliced |
| Sour cream |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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