| 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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