1/2 lb. light colored caramels
1/2 c. evaporated milk or light cream
3 c. flour
1/4 c. sugar
1 1/2 tsp. salt
1/2 c. butter
1/2 c. oil
1 egg
1/4 c. water
6 c. pared, sliced apples
1 c. sugar
1/3 c. flour
2 tsp. grated lemon rind
2-4 tbsp. lemon juice
8 oz. cream cheese
1 egg
1/3 c. sugar
1/3 c. chopped walnuts

Melt caramels with evaporated milk in double boiler. Keep hot over water.

Mix together 3 cups flour, 1/4 cup sugar, 1 1/2 teaspoons salt and then cut in 1/2 cup butter until fine. Blend in oil, 1 egg and water until smooth. Add to dry ingredients. Stir until mixture holds together.

Roll out on ungreased 18x14 inch sheet of heavy duty foil to a 17x12 inch rectangle. Fold edge to form standing rim and flute. Fold up foil around pastry to make pan. Place on cookie sheet.

Mix together sliced apples, 1 cup sugar, 1/3 cup flour, 2 teaspoons grated lemon rind and lemon juice. Fill pastry with apple mixture. Drizzle caramel mixture in diagonal strips over the apples.

Combine cream cheese, 1 egg and 1/3 cup sugar until smooth. Spoon cream cheese mixture between the caramel strips. Top all with walnuts. Bake at 375 F. for 30 to 35 minutes.