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Hi Kari,
Here is the recipe you requested...with some notes, as they are on the original page of the recipe.
Notes: To serve 6 or 8, cut recipe in half. Use egg yolk in pastry and white and 3-oz. pkg. cream cheese in topping. Roll out dough to an 11-inch square of foil. To prevent foil from slipping when rolling out dough, place on a damp cloth. A 15 x 10 inch (1-inch rim) pan can be substituted for the foil pan.
APPLE PIE "63
$25,000 Grand Prize Winner by Mrs. Erwin Smogor, South Bend, Indiana
Melt:
1/2 lb. (about 28) light colored candy caramels with 1/2 cup evaporated milk or light cream over boiling water, stirring occassionally, Keep over hot water.
Sift Together:
3 cups sifted Pillsbury Best all-purpose flour*
1/4 cup sugar
1 1/2 tsp. salt into mixing bowl
Cut in:
1/2 cup land o lakes butter until particles are fine
Blend:
1/4 cup cooking oil with
1 unbeaten egg and
1/4 cup cold water until smooth and creamy
Add:
to dry ingredients, Stir until mixture holds together. Form into a square.
Roll out:
on ungreased 18x14 inch sheet of heavy-duty aluminum foil to a 17x12 inch rectangle. Fold edge to form a standing rim; flute. Fold foil up around edges to make a pan. Place on cookie sheet.
Place:
Filling in pastry lined pan. Drizzle Caramel sauce in diagonal strips over apples. Leaving even empty spaces to put the "topping" in.
Spoon topping:
between the caramel sauce and sprinkle with 1/3 cup diamond walnuts, chopped
Bake:
at 375 degrees for 30-35 minutes until lightly browned
Serve:
warm or cold
*For use with Pillsbury's Best Self-rising flour, omit salt
Apple Filling:
Combine 6 cups pared, sliced apples (about 6 "medium" apples), l cup sugar, 1/3 cup Pillsbury's best all purpose flour, 2 teaspoons grated lemon rind and 2-4 tablespoons lemon juice in bowl. (NOTE: During the fall season when apples are more juicy, cook the filling until thickened before turning into pastry-lined pan.)
Cream Cheese Topping:
Cream l cup (8-oz.pkg.) cream cheese, l unbeaten egg, and 1/3 cup sugar until fluffy and smooth.
Spoon on top.
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