3 c. flour
1/2 c. dry milk
1/4 c. sugar
1 1/4 tsp. salt
1 cube butter
1/4 c. oil
1 egg
1/4 c. water

Combine dry ingredients and cut in butter. Blend together oil, egg, and water; add to dry ingredients. Place on a piece of foil, 17 x 11 inches. Roll out to fit foil. Place on cookie sheet.

APPLE FILLING:

5 c. sliced apples
3 tbsp. lemon juice
1/4 c. flour
1 c. sugar

Mix together and spread over pastry.

CARAMEL TOPPING:

1/2 lb. caramels
1/4 c. cream or canned milk
1/2 c. chopped walnuts

Heat slowly over hot water (double boiler) until caramels are melted and well blended with milk.

CREAM CHEESE TOPPING:

8 oz. cream cheese
1 egg
1/4 c. sugar

Mix until blended. Spread cream cheese and caramel topping in alternate strips 1 1/2 inches wide across the length of the pastry covered with apples. Sprinkle with walnuts. Bake at 325 degrees for 35 minutes.