Apple Pie '63
This was the $25,000 grand-prize winner by Mrs. Erwin Smogor of South Bend, Ind.
1/2 pound (about 28) light-colored candy caramels
1/2 cup evaporated milk or light cream
3 cups sifted flour
1/4 cup sugar
1/2 teaspoon salt
1/2 cup butter
1/4 cup cooking oil
1 unbeaten egg
1/4 cup cold water
1/3 cup walnuts, chopped
 Apple filling:
6 cups apples, pared and sliced (about 6 medium)
1 cup sugar
1/3 cup flour
2 teaspoons grated lemon rind
2 to 4 tablespoons freshly squeezed lemon juice
 Cream cheese topping:
1 8-ounce package cream cheese
1 unbeaten egg
1/3 cup sugar
Melt together caramels and evaporated milk in double boiler over boiling water. Keep
over hot water.
To prepare pastry: Sift together flour, sugar and salt into mixing bowl. Cut in butter until
particles are fine. Blend cooking oil with 1 unbeaten egg and cold water until smooth and
creamy. Add to dry ingredients. Stir until mixture holds together. Form into a square.
Roll out dough on ungreased 18-by-14-inch sheet of heavy-duty aluminum foil to
17-by-12-inch rectangle. Fold edge to form a standing rim; flute. Fold foil up around
pastry to make a pan. Place on a cookie sheet.
Mix filling ingredients and place filling in pastry-lined pan. Drizzle caramel sauce in strips
over apples.
Cream cheese with egg and sugar until fluffy and smooth.
Spoon cream cheese topping between rows of caramel sauce. Sprinkle with 1/3 cup
chopped walnuts. Bake at 375 degrees for 30 to 35 minutes until lightly browned. Serve
warm or cold.
Note: During the fall season when apples are more juicy, cook the filling until thickened
before turning into pastry-lined pan.
Serves 12.