Apple Pie with a twist

[jojo]

Apple Pie '63 (from Pillsbury "Best of the Bakeoff" cookbook)

Ingredients

~Caramel Sauce~
28 Caramels, unwrapped (i.e. Columbines)
1/2 cup Pouring Cream

~Crust~
2.5 cups Plain flour
1/4 cup Caster Sugar
1.5 tsp Salt
1/2 cup Butter or margarine
1/4 cup Oil
1/4 cup Water
1 Egg, beaten

~Apple filling~
6 cups sliced, peeled apples (about 6)
1 cup Caster Sugar
1/3 cup Plain Flour
1 tsp Grated lemon peel
2 Tbsp Lemon Juice

~Topping~
250g Cream Cheese, softened
1/3 cup Caster Sugar
1 Egg
1/3 Chopped nuts

~Method~

1. Heat oven to 190 degrees celsius. In a small saucepan, combine caramels and cream; cook over low heat, stirring occasionally, until caramels are melted. Keep warm.

2. Crust: In a large bowl, combine flour, sugar and salt. Cut in butter using fork 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 a large bowl, combine all apple filling ingredients; toss lightly. Spoon into crust-lined pan. Drizzle warm caramel sauce over apples.

4. In a small bowl, combine all topping ingredients except nuts; beat until smooth. Spoon over apples, spreading slightly. Sprinkle with nuts.

5. Bake at 190 degrees for 35 to 45 minutes or until light golden brown. Cool. Cut into squares. Store in refrigerator.