Apple Pie '63
"From the Pillsbury website."
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- 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
- 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.
- 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.
- In large bowl, combine all apple filling ingredients; toss lightly. Spoon into crust-lined pan. Drizzle warm caramel sauce over apples.
- In small bowl, combine all topping ingredients except nuts; beat until smooth. Spoon over apples, spreading slightly. Sprinkle with nuts.
- Bake at 375°F for 35 to 45 minutes or until light golden brown. Cool. Cut into squares. Store in refrigerator.
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Reviews
-
This was the Blue ribbon winner, in the 1963 Pillsbury bake off contest cookbook. I remember my Mother making this for us when I was a kid, I always liked it. I started making it at least once a year at apple season, about five years ago. The pan used is kind of an odd size 15x10, but you really should have it for this to turn out right. It`s always a big hit when I take it into work, it feeds a lot of people. The only changes I make are to add 1/2 tsp. nutmeg into the filling, cut back on the sugar in the filling. And cut the salt in the crust back to 1/2 tsp., 1 1/2 tsp. seemed like way to much.
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