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Apple Pie '63

Apple Pie '63
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Perfect for large gatherings, this caramel, cream cheese and apple pie was a favorite of our taste panel testers.

Prep Time:
45 Min
Total Time:
1 Hr 30 Min
Makes:
18 servings
Pillsbury Bake-Off
Julia Smogor
Cedar Rapids, IA
Bake-Off® Contest 14, 1962
-$25,000 GRAND PRIZE WINNER
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INGREDIENTS
Caramel Sauce
28caramels, unwrapped
1/2cup half-and-half or evaporated milk
Crust
2 1/2cups Pillsbury BEST® All Purpose, Unbleached or Self Rising Flour*
1/4cup sugar
1 1/2teaspoons salt
1/2cup margarine or butter
1/4cup oil
1/4cup water
1egg, beaten
Apple Filling
6cups sliced peeled apples (about 6 medium)
1cup sugar
1/3cup Pillsbury BEST® All Purpose or Unbleached Flour
1to 2 teaspoons grated lemon peel
2tablespoons lemon juice
Topping
1(8-oz.) pkg. cream cheese, softened
1/3cup sugar
1egg
1/3cup chopped nuts
DIRECTIONS
1.Heat oven to 375°F. In small saucepan, combine caramels and half-and-half; cook over low heat, stirring occasionally, until caramels are melted. Keep warm.
2.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.
3.In large bowl, combine all apple filling ingredients; toss lightly. Spoon into crust-lined pan. Drizzle warm caramel sauce over apples.
4.In small bowl, combine all topping ingredients except nuts; beat until smooth. Spoon over apples, spreading slightly. Sprinkle with nuts.
5.Bake at 375°F. for 35 to 45 minutes or until light golden brown. Cool. Cut into squares. Store in refrigerator.
High Altitude (3500-6500 ft)  No change.
High Altitude (3500-6500 ft)

No change.

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