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Apple Pie '63 - Pillsbury14thBakeOff

Apple Pie '63 - Pillsbury14thBakeOff is built on Light Colored Candy Caramels, Evaporated Milk, Flour, Sugar, and Salt. Serves 12. Scale it up or down for the number of people at the table.

Ingrédients

• 1/2 lb
• 1/2 cup
• 3 cup
• 1/4 cup
• 1 1/2 tsp
• 1/2 cup
• 1/4 cup
• 1
• 1/4 cup
• 6 cup
• 1 cup
• 1/3 cup
• 2 tsp
• 2 tbsp
• 8 oz
• 1
• 1/2 cup
• 1/3 cup

Méthode (aperçu)

1. 1

   Preheat oven to 375 degrees.

2. 2

   Melt the candy caramels with the milk over boiling water, stirring occasionally. Keep over hot water.

3. 3

   Sift together the 3 cups of flour, 1/4 cup sugar and the 1 1/2 tsp salt into a mixing bowl.

4. 4

   Cut in the 1/2 cup butter until particles are fine.

5. 5

   Blend with the cooking oil and the 1 egg and 1/4 cup cold water until smooth and creamy.

6. 6

   Add to the dry ingredients.

7. 7

   Stir until mixture holds together.

8. 8

   Form into a square.

9. 9

   Roll out on an ungreased 18x14 inch sheet of heavy duty aluminum foil to 17x12 inch rectangle.

10. 10

    Fold edge to form a standing rim; flute.

11. 11

    Fold foil up around pastry to make a pan.

12. 12

    Place on cookie sheet.

13. 13

    Place apple filling in pastry-lined pan. Drizzle caramel sauce in strips over apples.

14. 14

    Spoon cream cheese topping between caramel sauce. Sprinkle with 1/3 cup chopped walnuts.

15. 15

    Bake at 375 degrees for 30 to 35 minutes or until lightly browned. Serve warm or cold.

16. 16

    APPLE FILLING: Combine th pared, sliced apples, sugar, flour, lemon rind and 2-4 TBSP lemon juice in a bowl.

17. 17

    CREAM CHEESE TOPPING: Cream the cream cheese, egg and sugar until fluffy and smooth..

18. 18

    "Pillsbury's 14th Grand National Bake-Off"

19. 19

    S(formatted for MasterCook by Deirdre Dee)

20. 20

    "1964 * Pillsbury"

21. 21

    Smogar's 14th Bake-Off entry -- the entry that took the top prize of $25,000.

22. 22

    To serve 6 or 8, cut recipe in half.

23. 23

    Use egg yolk in pastry and white and a 3-oz. package cream ceese in Topping.

24. 24

    Roll out dough to an 11" square on 11" squre of foil.

25. 25

    To prevent foil from slipping when rolling out dough, place on a damp cloth. A 15x10x1" pan can substitute for foil pan.

26. 26

    If you choose to use self-rising flour, omit the salt.