Recipes

Apple Pie '63

Daisy Nichols|

Apple Pie '63
4.5 (2 ratings)
Fill 202 Print
Julia Smogor won the Bake-Off for her caramel, cream cheese and apple pie.This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1962.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off. 
Servings
18
Ingredients
  • 28 caramels, unwrapped
  • 1/2 cup half-and-half or evaporated milk
  • 2 1/2 cup pillsbury best all purpose, unbleached or self rising flour
  • 1/4 cup sugar
  • 1 1/2 teaspoon salt
  • 1/2 cup margarine or butter
  • 1/4 cup oil
  • 1/4 cup water
  • 1 egg, beaten
  • 6 cup sliced peeled apples (about 6 medium)
  • 1 cup sugar
  • 1/3 cup pillsbury best all purpose or unbleached flour
  • 1 to 2 teaspoon grated lemon peel
  • 2 tablespoon lemon juice
  • 1 8-oz. package o cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
Directions
  1. Heat oven to 375 degrees F.
  2. In small saucepan, combine caramels and half-and-half; cook over low heat, stirring occasionally, until caramels are melted. Keep warm.
  3. 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
  4. In large bowl, combine all apple filling ingredients; toss lightly. Spoon into crust-lined pan. Drizzle warm caramel sauce over apples.
  5. In small bowl, combine all topping ingredients except nuts; beat until smooth. Spoon over apples, spreading slightly. Sprinkle with nuts.
  6. Bake at 375 degrees F for 35 to 45 minutes or until light golden brown. Cool. Cut into squares. Store in refrigerator.
 
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