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Ingredientes
- 1 c. Flour
- 1 Tbsp. Sugar
- 1/2 tsp Salt
- 1/2 c. Vegetable oil
- 1 Tbsp. Lowfat milk
- 5 med Tart apples peeled, cored, and sliced
- 4 Tbsp. White -Or possibly- brown sugar
- 1 Tbsp. Cornstarch
- 1 Tbsp. Lemon juice
- 1/4 c. Butter or possibly margarine soft
- 1/2 c. Sugar
- 2 Tbsp. Flour
- 2 Tbsp. Lowfat milk
- 1 tsp Cinnamon
- 3 ounce Almonds sliced Lowfat sour cream
Direcciones
- In small bowl, stir together flour, sugar and salt. With fork, beat together salad oil and lowfat milk. Stir oil mix itno flour mix to make a soft dough. Press dough into 9" pie plate or possibly 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 min or possibly till golden brown. While crust bakes, prepare apples. Mix with sugar, cornstarch and lemon juice. Turn into baked pie shell. Heat butter in skillet. Add in sugar, flour, cinnamon and almonds. Boil 1 minute, stirring. Pour over apples in pan to coat proportionately. Bake at 425 for 25-30 min or possibly till caramel topping is golden brown and bubbly. Cold before serving. Excellant served with lowfat sour cream, or possibly may serve with lightly sweetned whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 6 servings | |
| Calories 500 | |
| Calories from Fat 256 | 51% |
| Total Fat 29.18g | 36% |
| Saturated Fat 6.55g | 26% |
| Trans Fat 0.47g | |
| Cholesterol 21mg | 7% |
| Sodium 254mg | 11% |
| Potassium 230mg | 7% |
| Total Carbs 58.9g | 16% |
| Dietary Fiber 4.9g | 16% |
| Sugars 33.69g | 22% |
| Protein 4.35g | 7% |
