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Apple Pie Caramel Almond


A rich and decadent cake made with delicious granny smith apples and sliced almonds.













Trans-fat Free, Good source of fiber


1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons salt
½ cup vegetable oil
1 tablespoon milk
5 medium Granny Smith apples
granny smith apples, peeled, cored,
4 tablespoons sugar
white or brown
1 tablespoon cornstarch
1 tablespoon lemon juice
¼ cup butter
or margarine, softened
½ cup sugar
2 tablespoons all-purpose flour
2 tablespoons milk
1 teaspoon cinnamon
3 ounces almonds
1 x 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 inch pie plate or 10 inch shallow au-gratin dish. Press edges to make sides about 1 inch high in gratin dish; make sides come to top of pie plate. Bake at 425℉ (220℃) for 10 to 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℉ (220℃) for 25 to 30 minutes or until caramel topping is golden and bubbly. Cool before serving. Excellant served with sour cream, or may serve with lightly sweetened whipped cream.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 207g (7.3 oz)
Amount per Serving
Calories 52752% of calories from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 844mg 35%
Total Carbohydrate 21g 21%
Dietary Fiber 3g 13%
Sugars g
Protein 10g
Vitamin A 6% Vitamin C 9%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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