Ingredients:
1/2 1-lb. bag Kraft caramels
1/2 c. evaporated milk
3 c. all purpose flour
1 1/2 tsp. salt
1/4 c. sugar
1/2 c. butter
1/4 c. oil
1/4 c. cold water
1 egg, beaten
1-2 cans apple pie filling
1 (8-oz.) pkg. cream cheese
1 egg
1/3 c. sugar
Cooking Instructions
Melt caramels with evaporated milk over boiling water. Keep over hot water. Sift flour, sugar, salt together; cut in butter. Blend oil with beaten egg and cold water. Add to dry ingredients and stir until mixture holds together. Line a cookie sheet with foil; spread the pastry on foil. Pinch edge of dough to form a rim. Pour apple pie filling into pastry. Spread evenly. Drizzle warm caramel in strips over apples. Beat cream cheese, egg, and sugar until fluffy. Spoon between caramel strips. Bake at 325° for 45 minutes or until the crust is light brown.
Note: Spread apple pie filling so its thin on the pastry; you don't want it too thick. One can of apple pie filling may be enough, depending on how thick you want the apples.
1/2 1-lb. bag Kraft caramels
1/2 c. evaporated milk
3 c. all purpose flour
1 1/2 tsp. salt
1/4 c. sugar
1/2 c. butter
1/4 c. oil
1/4 c. cold water
1 egg, beaten
1-2 cans apple pie filling
1 (8-oz.) pkg. cream cheese
1 egg
1/3 c. sugar
Cooking Instructions
Melt caramels with evaporated milk over boiling water. Keep over hot water. Sift flour, sugar, salt together; cut in butter. Blend oil with beaten egg and cold water. Add to dry ingredients and stir until mixture holds together. Line a cookie sheet with foil; spread the pastry on foil. Pinch edge of dough to form a rim. Pour apple pie filling into pastry. Spread evenly. Drizzle warm caramel in strips over apples. Beat cream cheese, egg, and sugar until fluffy. Spoon between caramel strips. Bake at 325° for 45 minutes or until the crust is light brown.
Note: Spread apple pie filling so its thin on the pastry; you don't want it too thick. One can of apple pie filling may be enough, depending on how thick you want the apples.