Ingredients
- 5 tart apples
- 1 sour cream
- 130 gr flour
- 120 ml vegetable oil
- 100 gr sugar
- 55 gr butter
- 45 ml milk
- 45 gr almonds
- 16 gr flour
- 16 ml lemon juice
- 14 gr sugar
- 8 gr cornstarch
- 6 gr salt
- 3 gr cinnamon
In small bowl, stir together flour, sugar and salt. With fork, beattogether salad oil and milk. Stir oil mix itno flour mix to make asoft dough. Press dough into 23 cm pie plate or 25 cm shallow au-gratindish. Press edges to make sides about 3 cm high in gratin dish; makesides come to top of pie plate. Bake at 220ºC or 10-12 minutes oruntil golden.
While crust bakes, prepare apples. Mix with sugar,cornstarch and lemon juice. Turn into baked pie shell. Melt butter inskillet. Add sugar, flour, cinnamon and almonds. Boil 1 minute,stirring. Pour over apples in pan to coat evenly.
Bake at 220ºC or25-30 minutes or until caramel topping is golden and bubbly. Coolbefore serving. Excellant served with sour cream, or may serve withlightly sweetened whipped cream.
