Apple Pie '63

22 ingredients
5 steps

Ingredients

  • Caramel Sauce
  • 28 caramels, unwrapped
  • 1/2 cup half-and-half (or evaporated milk)
  • Crust
  • 2 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons salt
  • 1/2 cup margarine or 1/2 cup butter
  • 1/4 cup oil
  • 1/4 cup water
  • 1 egg, beaten
  • Apple Filling
  • 6 cups sliced peeled apples (about 6 medium)
  • 1 cup sugar
  • 1/3 cup all purpose flour
  • 1 -2 teaspoon grated lemon peel
  • 2 tablespoons lemon juice
  • Topping
  • 8 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1/3 cup chopped nuts

Directions

  1. 1
    Heat oven to 375°F In small saucepan, combine caramels and half-and-half; cook over low heat, stirring occasionally, until caramels are melted. Keep warm.
  2. 2
    Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 1/2 cups flour, 1/4 cup sugar and salt. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Add oil, water and egg; mix well. Press crust mixture evenly in bottom and up sides of ungreased 15x10x1-inch baking pan.
  3. 3
    In large bowl, combine all apple filling ingredients; toss lightly. Spoon into crust-lined pan. Drizzle warm caramel sauce over apples.
  4. 4
    In small bowl, combine all topping ingredients except nuts; beat until smooth. Spoon over apples, spreading slightly. Sprinkle with nuts.
  5. 5
    Bake at 375°F for 35 to 45 minutes or until light golden brown. Cool. Cut into squares. Store in refrigerator.

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