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Name: Apple Pie Caramel Almond
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 4 tb White -OR- brown sugar; 2 tb milk; 1/2 c Sugar; 1 ts Cinnamon; 1/2 ts Salt; 5 md Tart apples; peeled, cored,; 3 oz Almonds; sliced; 2 tb Flour; 1 c Flour; 1/4 c Butter or margarine; soft; 1 tb Lemon juice; Sour cream; 1 tb milk; 1 tb Cornstarch; 1 tb Sugar; 1/2 c Vegetable oil

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INGREDIENTS

4 tb White -OR- brown sugar
2 tb milk
CARAMEL ALMOND TOPPING
1/2 c Sugar
1 ts Cinnamon
1/2 ts Salt
PATTI VDRJ67A
5 md Tart apples; peeled, cored,
3 oz Almonds; sliced
2 tb Flour
Crust
1 c Flour
1/4 c Butter or margarine; soft
1 tb Lemon juice
Sour cream
1 tb milk
FILLING
1 tb Cornstarch
1 tb Sugar
1/2 c Vegetable oil

Servings

INSTRUCTIONS

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.

NOTES

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Apple Pie Caramel Almond

4 tb White -OR- brown sugar
2 tb milk
 CARAMEL ALMOND TOPPING
1/2 c Sugar
1 ts Cinnamon
1/2 ts Salt
 PATTI  VDRJ67A
5 md Tart apples; peeled, cored,
3 oz Almonds; sliced
2 tb Flour
 Crust
1 c Flour
1/4 c Butter or margarine; soft
1 tb Lemon juice
 Sour cream
1 tb milk
 FILLING
1 tb Cornstarch
1 tb Sugar
1/2 c Vegetable oil

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.

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Nutrition

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Serving Size: 1 Serving (131g)
Recipe Makes: 6 Servings

Calories: 507
Calories from Fat: 184 (36%)

Amt Per Serving		% DV

	Total Fat 20.5g	27 %
	Saturated Fat 6g	30 %
	Monounsaturated Fat 9.8g
	Polyunsanturated Fat 3.8g
Cholesterol 21.3mg		7 %
Sodium 57.9mg		2 %
Potassium 57.6mg		2 %
Total Carbohydrate 80g		24 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 78.7g
Protein 3.3g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 507

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