|1||||unbaked deep 9-inch (23 cm) pie shell|
|1 cup||[250 mL]||Carnation® Regular, 2% or Fat Free 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|| ||large apples (Golden Delicious, Ida Red etc.), peeled, cored and sliced|
|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|
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.
• 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