Categories: Pies, Apples, Desserts 
      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.