Recipe By : The Shoebox Collection by Ruth Fritz
Serving Size : 6 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Apple Filling:
6 c Apples -- pared, sliced (mix
- of Golden Delicious, Granny Smith)
1 c Sugar
2 ts Lemon rind -- grated
2 tb Lemon juice (2 to 4 lemons)
1/3 c Flour
Cream Cheese Topping:
8 oz Cream cheese
1 Egg -- unbeaten
1/3 c Sugar
1/2 lb Cream caramels (28)
1/2 c Light cream or evaporated milk --
- not sweetened condensed
3 c Flour -- sifted
1 1/2 ts Salt
1/4 c Sugar
1/2 c Butter
1/4 c Cooking oil
1 Egg -- unbeaten
1/4 c Water -- cold
1/3 c Pecans -- lightly toasted,
- chopped
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 together the flour, salt, and sugar. Cut the butter into the
flour until fine particles are formed. Blend the cooking oil with the
unbeaten egg and water until smooth and creamy. Add to the dry
ingredients. Stir until mixture holds together. Form into a square.
Roll on ungreased sheet of aluminum foil to 17x12" rectangle. 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 375 F for 30 to 35 minutes, or until lightly
browned. Best served slightly warm.
