Apple Pie '63

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

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Servings 18

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( 42 ) Ratings

42 Ratings

5 Stars 20%

4 Stars

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1 Stars

Member Reviews ( 7 )

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Bake-Off® Contest 14, 1962

Julia Smogor

Cedar Rapids, Iowa

ingredients 18
Prep Time 45 min
Total Time 1 hr 30 min

Ingredients

Caramel Sauce

28: caramels, unwrapped

1/2: cup half-and-half or evaporated milk

Crust

2 1/2: cups Pillsbury BEST® All Purpose, Unbleached or Self Rising Flour*

1/4: cup sugar

1 1/2: teaspoons salt

1/2: cup margarine or 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 Pillsbury BEST® All Purpose or Unbleached Flour

1: to 2 teaspoons grated lemon peel

2: tablespoons lemon juice

Topping

1: (8-oz.) pkg. cream cheese, softened

1/3: cup sugar

1: egg

1/3: cup chopped nuts

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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.

EXPERT TIPS

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Expert Tips

If using self rising flour, omit salt.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/18 of Recipe

Calories: 370
Calories from Fat: 150),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 6g, 6% ),
Cholesterol: 40mg; 40%;
Sodium: 320mg; 320%;
Total Carbohydrate: 49g; 49%
(Dietary Fiber 2g 2% Sugars 31g 31% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 2%;
Calcium: 4%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 1 1/2 Fruit; 3 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

wmdeguyenne

report Posted Dec. 12, 2011 12:26 AM

i asked for this on my 9th birthday after it won the contest and have requested (demanded) it even since. the great news is that it is still fantastic and becomes a favorite of all who taste it for the first time. The bad news is that I'm older than the recipe! Try this. I hope you enjoy it as much as i do and for even longer than i have already!

Bettyx

report Posted Oct. 5, 2011 1:10 PM

My 93 year-old dad has been making this pie for 48 years, and we're just about to make it again. This pie is absolutely delicious!

Lindy7

report Posted Nov. 24, 2010 8:11 PM

I have to add to my September review because I've just made it for a whole new crowd for tomorrow's Thanksgiving Dinner. Our tribe of friends typically spend Wednesday prior baking. Everyone got involved assembling the layers and we ended up with extra - oh my! So we filled small ramekins - crusts like pot pies, and varying proportions of these ingredients. Fresh from the oven, we taste-tested from the small ramekins - tomorrow's Hostess announced she would keep the pie 'safe and cool' out in breezeway. That way, she said, she could forget to serve it and have it all to herself!

Lindy7

report Posted Sep. 20, 2010 1:35 PM

Well I've been making this pie forever ... and I must admit I don't recognize this photo of it. My version has a lattice top and I make it in a rectangular painted ceramic dish. I remember Thanksgiving Dinners where this pie ALONE caused us all to meet on Friday just to really be able to enjoy it with a cup of tea or coffee as we wrapped holiday gifts. The caramel, the apples, the delicious crust ... yummy. In fact, if there is One Hall Of Fame Recipe for the last Century, I nominate this one.

lilbees

report Posted Jan. 9, 2010 4:49 PM

Like the other reviewers I have made this pie since it was one of the winners. For presenting a picture of this pie as a slice of a normal pie seems to be unjust. The pie made in the baking sheet is beautiful and shows well as a square slice. In fact, that is what attracted me to the pie in the first place. It was prepared uniquely. I have since made cherry, regular apple and always large pans of pumpkin pies because of this technique. Seems to satisfy those who want lots of outer crust and those who want none. I have had only one problem over the years making this pie. I made it for a baby shower gathering. When it came time to have dessert everyone seem to have a funny look on their faces. I understood why when I took my first bite. I had used salt instead of sugar in the pie. Needless to say, we all had a good laugh and went out to a bakery for something else.