1 cup flour 1 tablespoon sugar 2 ts salt 1/2 c vegetable oil 1 tablespoon milk
5 md tart apples, peeled, cored, 4 tablespoon white -or- brown sugar 1 tablespoon cornstarch 1 tablespoon lemon juice
1/4 cup butter, or margarine, softened 1/2 cup sugar 2 tb flour 2 tablespoon milk 1 teaspoon cinnamon 3 oz almonds, sliced 1
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 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 sweetened whipped cream.