---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Caramel Almond Apple Pie *
  Categories: Pies, Fruits
       Yield: 6 Servings
  
 ------------------------------PATTI - VDRJ67A------------------------------
 
 -----------------------------------CRUST-----------------------------------
       1 c  Flour
       1 tb Sugar
     1/2 ts Salt
     1/2 c  Vegetable oil
       1 tb Milk
 
 ----------------------------------FILLING----------------------------------
       5 md Tart apples; peeled, cored,
            - and sliced
       4 tb White -OR- brown sugar
       1 tb Cornstarch
       1 tb Lemon juice
 
 ---------------------------CARAMEL ALMOND TOPPING---------------------------
     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
  
   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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