Caramel Almond Apple Pie
Yield
1 piePrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | cup |
all-purpose flour
|
|
| 1 | tablespoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
vegetable oil
|
|
| 1 | tablespoon |
milk
|
|
| Filling | |||
| 5 | medium |
apples
tart, peeled, cored, and sliced |
|
| 4 | tablespoons |
sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | tablespoon |
lemon juice
|
|
| Caramel almond topping | |||
| ¼ | cup |
butter
or margarine, soft |
|
| ½ | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
milk
|
|
| 1 | teaspoon |
cinnamon
|
|
| 3 | ounces |
almonds
sliced |
|
| 1 | x |
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 237 | ml |
all-purpose flour
|
|
| 15 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
vegetable oil
|
|
| 15 | ml |
milk
|
|
| Filling | |||
| 5 | medium |
apples
tart, peeled, cored, and sliced |
|
| 6E+1 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
| 15 | ml |
lemon juice
|
|
| Caramel almond topping | |||
| 59 | ml |
butter
or margarine, soft |
|
| 118 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
milk
|
|
| 5 | ml |
cinnamon
|
|
| 86.7 | ml/g |
almonds
sliced |
|
| 1 | x |
sour cream
|
*
|
Directions
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 1inch high in gratin dish; make sides come to top of pie plate.
Bake at 425 degrees F 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 degrees F for 25 to 30 minutes or until caramel topping is golden and bubbly.
Cool before serving.
