Recipe - Apple Pie Filling

PATTI VDRJ67A

CRUST
1 cup Flour
1 tablespoon Sugar
One half teaspoon Salt
One half cup Vegetable oil
1 tablespoon Milk

FILLING
5 md Tart apples; peeled, cored,
and cut or sliced up
4 tablespoon White OR brown sugar
1 tablespoon Cornstarch
1 tablespoon Lemon juice

CARAMEL ALMOND TOPPING
One fourth cup Butter or margarine; soft
One half cup Sugar
2 tablespoon Flour
2 tablespoon Milk
1 teaspoon Cinnamon
3 ounce Almonds; cut or sliced up
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 augratin dish. Press
edges to make sides about 1" high in gratin dish; make sides come to top of
pie plate. Bake at 425 for 1012 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 2530 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini