Apple Pie Caramel Almond
A rich and decadent cake made with delicious granny smith apples and sliced almonds.
Yield
6 servingsPrep
25 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
sliced |
|
| 1 | x |
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 15 | ml |
sugar
|
|
| 1E+1 | ml |
salt
|
|
| 118 | ml |
vegetable oil
|
|
| 15 | ml |
milk
|
|
| 5 | medium |
Granny Smith apples
granny smith apples, peeled, cored, |
|
| 6E+1 | ml |
sugar
white or brown |
|
| 15 | ml |
cornstarch
|
|
| 15 | ml |
lemon juice
|
|
| 59 | ml |
butter
or margarine, softened |
|
| 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 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.
