Apple Pie ‘63

This is a delicious apple, caramel, cream cheese, nutty, gooey pie made in a sheet cake or jellyroll pan. It was a Pillsbury Bake-Off winner. Enjoy

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

Crust
2 ½ cups Pillsbury Flour
¼ cup sugar
1 ½ tsp. salt
½ cup margarine or butter
¼ cup oil
¼ cup water
1 egg, beaten

Apple Filling
6 cups sliced, peeled apples (about 6 medium)
1 cup sugar
1/3 cup flour
1 tsp. grated lemon peel
2 TBS. lemon juice

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

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

Lightly spoon flour into measuring cup; level off. In a large bowl, combine 2 ½ cups flour, ¼ cup sugar and salt. Using pastry blender or two knives, 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 15×10x1-inch baking pan.

In large bowl, combine all apple filling ingredients; toss lightly. Spoon into crust-lined pan. Drizzle with warm caramel sauce.

In small bowl, combine all topping ingredients except nuts; beat until smooth.
Spoon over apples, spreading slightly. Sprinkle with nuts.

Bake at 375 F for 35-45 min. or until light golden brown. Cool. Cut into squares. Refrigerate.