28 (1/2 lb) lt colored caramels
1/2 C light cream
3 Cups flour
1/4 Cup sugar
1 1/2 tsp salt
1/2 C butter
1/2 C veg oil
1/4 C cold water
1 egg - beaten
3 quarts apples, peeled & sliced
2 C sugar
1/3 C tapioca
Rind of 1 lemon, grated
Juice of 1 lemon
Topping:
8 oz cream cheese, softened
1/3 C sugar
1 egg
1/2 C nuts, chopped
Melt caramels & lt cream in double boiler, stirring occasionally. Keep warm. Mix flour, 1/4 C sugar & salt. Sift into bowl. Cut in butter. In another bowl, mix vegetable oil, water & beaten egg. Stir into flour mixture until a ball forms & holds together. Roll out on a 14" x 18" sheet of heavy duty foil. Gently place on a cookie sheet. Fold the dough edges up to make a rim. Flute edge. Put in sliced apples. Top with 2 Cups sugar & tapioca. Sprinkle lemon rind & juice on top. Drizzle on warm caramel sauce in strips. Combine softened cream cheese, 1/3 C of sugar & egg. Beat until smooth. Spoon between caramel strips. Sprinkle chopped nuts over all. Bake at 350 for 1 hour.