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Apple Pie '63




Source of Recipe


Pillsbury


List of Ingredients




Caramel Sauce
28 caramels, unwrapped
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



Recipe



Heat oven to 375F. In small saucepan, combine caramels and half-and-half; cook over low heat, stirring occasionally, until caramels are melted. Keep warm.

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.

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 375ÌŠF. for 35 to 45 minutes or until light golden brown. Cool. Cut into squares. Store in refrigerator.

18 servings