10/10/2018 Apple Pie ’63

Apple Pie ’63

Recipe Courtesy of Cindy Schumacher

Caramel Sauce:
28 caramels, unwrapped                     
½ cup half-and-half or evaporated milk

Crust:
2½ cups all-purpose flour           
¼ cup sugar                              
1½ tsp. salt                    
½ cup margarine or butter
¼ cup oil
¼ cup water
1 egg, beaten

Apple Filling:
6 cups sliced peeled apples                 
1 cup sugar                              
1/3 cup all-purpose flour
1 to 2 tsp. grated lemon peel
2 Tbsp. lemon juice

Topping:
1 (8oz) pkg. cream cheese, softened    
1/3 cup sugar                                     
1 egg
1/3 cup chopped nuts

Heat oven to 375. In small saucepan, combine caramels and half-and-half; cook over low heat, stirring occasionally until caramels are melted. Keep warm.
In large bowl, combine 2½ cup s flour, ¼ cup sugar and salt. Using pastry blender or fork, cut in margarine or butter until mixture resembles coarse crumbs. Add oil, water and egg; mix well. Press crust mixture evenly in bottom and up sides of ungreased 15 x 10 x 1 inch baking pan.
In large bowl, combine all apple filling ingredients; toss lightly. Spoon into crust-lined pan. Drizzle warm caramel sauce over apples.
In small bowl, combine all topping ingredients except nuts; beat until smooth. Spoon over apples, spreading slightly. Sprinkle with nuts.
Bake at 375 for 35 to 45 minutes or until lightly golden brown. Cool. Cut into squares. Store in refrigerator.