Apple Pie '63

Ingredients

  • Recipe courtesy of Pillsbury®
  • Caramel Sauce
  • 28 caramels
  • 1/2 cup half-and-half or evaporated milk
  • Crust
  • 2 1/2 cups Pillsbury BEST® All Purpose Unbleached or Self Rising Flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons salt
  • 1/2 cup margarine or 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 Pillsbury BEST® All Purpose or Unbleached Flour
  • 1 to 2 teaspoons grated lemon peel
  • 2 tablespoons lemon juice
  • Topping
  • 1 8 oz. pkg. cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1/3 cup chopped nuts

Instructions

  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. 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. In large bowl, combine all apple filling ingredients; toss lightly. Spoon into crust-lined pan. Drizzle warm caramel sauce over apples.
  4. In small bowl, combine all topping ingredients except nuts; beat until smooth. Spoon over apples, spreading slightly. Sprinkle with nuts.
  5. Bake at 375°F. for 35-45 minutes or until light golden brown. Cool. Cut into squares. Store in refrigerator.