1/2 lb. light caramels
3 c. flour
1 1/2 tsp. salt
1/4 c. oil
1/4 c. cold water
1/2c. evaporated milk
1/4 c. sugar
1/2 c. butter
1 beaten egg
1/2 c. chopped walnuts
Apple Filling
Cream Cheese Topping

Melt caramels with evaporated milk over boiling water. Keep over hot water. Sift flour, sugar, salt together, then cut in butter. Blend oil with beaten egg and cold water. Add to dry ingredients and stir until mixture holds together.

Form into a square on an ungreased 18 x 14 inch sheet of heavy duty aluminum foil to a 17 x 12 inch rectangle. Fold edge to form a standing rim. Fold foil up around pastry to pan. Place on cookie sheet.

Place filling in pastry lined pan, drizzle caramel sauce in strips over apples. Spoon topping between caramel sauce. Sprinkle with 1/2 cup chopped walnuts. Bake at 375 degrees until lightly browned. Serve warm or cold. Serves 12-15.

APPLE FILLING:

6 c. pared sliced apples (6 med.)
1 c. sugar
2 tsp. grated lemon rind
1/3 c. flour
2-4 tbsp. lemon juice

Combine apples, sugar, flour, lemon rind, lemon juice in a bowl. Note: During the fall season when apples are more juicy, cook the filling until thickened before turning into pastry-lined pan.

CREAM CHEESE TOPPING:

1 (8 oz.) cream cheese
1 unbeaten egg
1/3 c. sugar

Cream cream cheese, egg and sugar until fluffy and smooth.