2 3/4 c. flour
1/4 c. sugar
1 1/2 tsp. salt

Combine and cut in butter.

1/2 c. butter
1/4 c. cold water
1/4 c. cooking oil
1 egg

Press in ungreased jelly roll pan.

FILLING:

6 c. apples, sliced
3/4 c. sugar
1/3 c. flour
1 tsp. grated lemon rind
2 tbsp. lemon juice

Combine and spread over crust.

TOPPING:

8 oz. cream cheese
2 tbsp. sugar
1 egg

Blend and smooth over filling. Drizzle 12 ounce jar caramel ice cream topping. Sprinkle 1/2 cup chopped nuts. Store in refrigerator.