APPLE PIE 1963

By gaster16

Ingredients

• Filling:
• 1/2 lb. (28) caramels
• 1/2 cup evaporated milk or light cream
• 3 cups all-purpose flour
• 1/4 cup sugar
• 1-1/2 teaspoons salt
• 1/2 cup butter
• 1/4 cup cooking oil
• 1 egg
• 1/4 cup cold water
• 6 cups pared sliced apples
• 1 cup sugar
• 1/3 cup all-purpose flour
• 2 teaspoons lemon rind
• 2-4 tablespoons lemon juice
• 1/3 cup chopped walnuts
• Cream Cheese Topping:
• 8 oz. package cream cheese
• 1 egg
• 1/3 cup sugar

Preparation

Step 1

Melt caramels with evaporated milk over boiling water, stirring occasionally. Keep over hot water.

Sift together flour, sugar and salt into mixing bowl. Cut in butter until fine. Blend cooking oil with egg and cold water until smooth and creamy. Add to dry ingredients. Stir until mixture holds together. Form into a square. Roll out on ungreased 18" x 14" sheet of foil to a 17" x 12" rectangle. fold edge to form standing rim, flute. Fold foil up around pastry to make pan. Place on cookie sheet.

Place filling in pastry lined pan. Drizzle caramel sauce in strips over apples. Spoon topping between caramel sauce. Sprinkle with 1/3 cup walnuts chopped. Bake at 375 degrees for 30-35 minutes. Serve warm or cold.

Filling:

Combine apples, sugar and flour, grated lemon rind and lemon juice in bowl.

Cream Cheese Topping:

Beat cream cheese, egg and sugar until smooth.