Apple Pie '63

From the Pillsbury website.

• Ready In: 1 hr 30 mins
• Serves: 18

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

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.