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1
CRUST: Preheat oven to 375F
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In a medium bowl, mix flour and salt.
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3
Cut in Crisco, using pastry blender until mixture resembles small peas.
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4
Sprinkle with water, one tablespoon at a time.
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Mix lightly until dough holds together.
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6
Press between hands to form one or two 5-6-inch pancakes.
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7
Flour down lightly and roll into circle between sheets of waxed paper on dampened countertop.
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8
Peel off top sheet.
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9
In a 9 or 10-inch pie pan, press in pie crust; flute edge.
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10
Set aside.
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11
TOPPING: In a small bowl mix flour, brown sugar, cinnamon and gingersnap crumbs.
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Cut in Crisco to form crumb mixture.
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Stir in almond pieces.
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Sprinkle 1 cup of crumb mixture over pie crust.
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15
Set aside remainder of crumb topping.
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16
FILLING: In a large saucepan, combine sugars, flour, cinnamon and salt; mix in apple slices.
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Cook over medium heat for 8 minutes, stirring occasionally until mixture starts to thicken.
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Remove from heat, stir in caramel topping.
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19
Blend in yogurt and flour.
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Set aside.
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21
PIE ASSEMBLY: Spoon filling into prepared pie crust.
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22
Sprinkle top with remaining crumbs.
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23
Place on cookie sheet for easier handling, and bake for 50 minutes or until browned and apples are tender.
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24
Cover crust with foil last 10 minutes if it browns too quickly.
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25
Let pie cool before cutting.
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26
Serve slices of pie with a dollop of whipped cream, if desird.
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27
Drizzle with caramel topping,.
