Apple Pie '63 - cooking recipe

Ingredients

Caramel Sauce
28 caramels, unwrapped
1/2 cup half-and-half (or evaporated milk)
Crust
2 1/2 cups all purpose flour
1/4 cup sugar
1 1/2 teaspoons salt
1/2 cup margarine or 1/2 cup 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 all purpose flour
1 -2 teaspoon grated lemon peel
2 tablespoons lemon juice
Topping
8 ounces cream cheese, softened
1/3 cup sugar
1 egg
1/3 cup chopped nuts

Preparation

Heat oven to 375\u00b0F 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 375\u00b0F for 35 to 45 minutes or until light golden brown. Cool. Cut into squares. Store in refrigerator.