Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CRUST-----
   1      cup           Flour
   1      tablespoon    Sugar
     1/2  teaspoon      Salt
     1/2  cup           Vegetable oil
   1      tablespoon    Milk
                        -----FILLING-----
   5      medium        Tart apples; peeled, cored -- and sliced
   4      tablespoons   White -OR- brown sugar
   1      tablespoon    Cornstarch
   1      tablespoon    Lemon juice
                        -----CARAMEL ALMOND TOPPING-----
     1/4  cup           Butter or margarine -- soft
     1/2  cup           Sugar
   2      tablespoons   Flour
   2      tablespoons   Milk
   1      teaspoon      Cinnamon
   3      ounces        Almonds -- sliced
                        Sour cream

Preparation:

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.