| 1 | [1] | unbaked deep 9-inch (23 cm) pie shell |  |
FILLING:
| 1 | [1] | egg | |
| 1 cup | [250 mL] | Regular, 2% or Fat Free Carnation® Evaporated Milk | |
| 1/2 cup | [125 mL] | granulated sugar | |
| 3 tbsp | [45 mL] | Robin Hood® All Purpose Flour | |
| 1/2 tsp | [2 mL] | ground cinnamon | |
| 1/4 tsp | [1 mL] | salt | |
| 3 | [3] | large apples (Golden Delicious, Ida Red etc.), peeled, cored and sliced | |
TOPPING:
| 1/3 cup | [75 mL] | brown sugar | |
| 1/4 cup | [50 mL] | Robin Hood® All Purpose Flour | |
| 1/4 tsp | [1 mL] | ground cinnamon | |
| 2 tbsp | [30 mL] | butter | |
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For the filling, in a large bowl, beat egg. Stir in evaporated milk, sugar, flour, cinnamon and salt. Add apples and combine. Pour apple mixture into unbaked pie shell.
Bake in a preheated 425ºF (210ºC) oven for 20 minutes. Reduce heat to 350ºF (180ºC) and continue baking for 30 minutes.
Meanwhile, for the topping, in a bowl, combine sugar, flour and salt. Add butter and mix until mixture is crumbly. Spoon over partially baked pie. Continue baking for 15 to 20 minutes, or until apples are tender.
TIPS:
• Pie can be prepared several hours ahead and served at room temperature or refrigerated for up to two days. For best flavour, warm before serving.
Makes 1 pie
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