Caramel apple pie

 
                             Caramel Apple Pie
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Apple Filling:
    6      c             pared -- sliced apples (mix
                         of Golden Delicious, Granny Smith) 1 c
                         sugar
    2      t             grated lemon rind
    2      T             lemon juice -- (2 to 4)
      1/3  c             flour
                         Cream Cheese Topping:
    1      8 oz.         cream cheese
    1                    unbeaten egg
      1/3  c             sugar
      1/2  #             cream caramels (approximately 28)
      1/2  c             light cream -- or evaporated milk
                         (NOT sweetened condensed) 3 c sifted flour
    1 1/2  t             salt
      1/4  c             sugar
      1/2  c             butter
      1/4  c             cooking oil
    1                    unbeaten egg
      1/4  c             cold water
      1/3  c             chopped pecans -- lightly toasted
 
 
 Combine all filling ingredients in a bowl. Set aside.
 Cream the cheese well; add egg and sugar and beat until smooth and fluffy. Set 
 the topping aside.
 Melt the caramels with the cream, stirring occasionally. Keep warm. Sift togeth
 er the flour, salt and sugar. Cut the butter into the flour until fine particle
 s are formed. Blend the cooking oil with the unbeaten egg and water until smoot
 h and creamy. Add to the dry ingredients. Stir until mixture holds together. Fo
 rm into a square. Roll on ungreased sheet of aluminum foil to 17 x 12" rectangl
 e. Fold edge to form a standing rim; flute. Fold foil up around pastry to make 
 a pan. Carefully place on cookie sheet.
 Place filling in pastry lined pan. Drizzle caramel sauce in strips over apples.
  Spoon topping between caramel sauce strips. Sprinkle with the pecans. Bake at 
 375F for 30 to 35 minutes, or until lightly browned. Best served slightly warm.
 
 Serve 6 REALLY hungry people, or 8 people with normal appetites
 
 Based on a recipe from THE SHOEBOX COLLECTION, by Ruth Fritz.
 
 
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 Per serving (excluding unknown items): 2478 Calories; 192g Fat (67% calories fr
 om fat); 14g Protein; 201g Carbohydrate; 356mg Cholesterol; 4264mg Sodium
 
 NOTES :
 
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