28 light caramel candies
1/2 c. evaporated milk

Melt caramel with evaporated milk in double boiler.

PART 2 (CRUST) :

3 c. sifted flour
1/4 c. sugar
1 1/2 tsp. salt
6 tbsp. butter at room temperature
1/2 c. cooking oil
1 egg, unbeaten
1/4 c. cold water

Sift flour with sugar and salt in large bowl. Cut in butter until fine. Blend oil with egg and water until slightly thick. Add to dry ingredients until mixture holds together. Form into a square using hand to knead. Roll out. Place in 9 x 13 inch pan lined with heavy aluminum foil. Flute foil up around the pastry crust.

PART 3:
1 c. sugar
1/3 c. flour
2 tsp. grated lemon rind
6 c. thin sliced apples
1/4 c. lemon juice
1/2 c. walnuts, chopped fine

Put sugar, flour and lemon rind in sauce pan. Stir in apples and lemon juice. Cook over medium heat until thick, stirring constantly. Pour in pie shell. Pour caramel mixture over apple filling. If caramel is stiff, add enough evaporated milk to thin. Sprinkle walnuts on top. Bake 375 degrees for 30 to 35 minutes.

PART 4 (TOPPING) :

2 (8 oz.) pkg. cream cheese
1 unbeaten egg
1 c. sugar

Beat until fluffy and smooth. Spread over pie when cool - not too hot.