To make smaller dessert size use one egg yolk in the pastry and the egg white in the cream cheese. Use 1/2 the listed amount of the other ingredients.

3 c. flour
1/4 c. sugar
1 tsp. salt
1/4 c. cold water
6 tbsp. butter
1/4 c. oil
1 egg

Mix dry ingredients. Cut in butter like pie crust. Mix oil, egg and water. Stir into dry ingredients. Roll to fit a 10 inch pie pan or jelly roll pan. Fold up edges to form a standing rim and flute.

1 c. sugar
1/3 c. flour
2 tsp. lemon rind

6 c. pared apple slices
1/4 c. lemon juice

28 to 35 light caramels
1/2 c. evaporated milk

Melt caramels in microwave or over double boiler. Add a few drops of milk if too thick.

8 oz. pkg. cream cheese
1 egg
1/3 c. sugar

Pour apple filling into prepared pastry. Drop dollops of the cream cheese mixture over top of apples and carefully spread around. Drizzle the caramel sauce over the top of all. Sprinkle with 1/4 cups chopped walnuts.

Bake at 375 degrees for 25 to 35 minutes.