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Categories:
apples pared sugar lemon zest lemon juice flour cream cheese eggs sugar caramels light cream flour salt sugar butter vegetable oil eggs Water [cold] pecans
Viewed: 25 - Published at: 7 years agoIngredients
- 6 cups apples pared, sliced, golden delicious, or granny smith
- 1 cup sugar
- 2 teaspoons lemon zest grated
- 2 tablespoons lemon juice (2 to 4)
- 13 cup flour, all-purpose
- 8 ounces cream cheese
- 1 each eggs unbeaten
- 13 cup sugar
- 28 each caramels (candy squares)
- 1/2 cup light cream (half&half) or evaporated milk
- 3 cups flour, all-purpose sifted
- 1 1/2 teaspoons salt
- 1/4 cup sugar
- 1/2 cup butter
- 1/4 cup vegetable oil
- 1 each eggs unbeaten
- 1/4 cup water cold
- 13 cup pecans chopped, lightly toasted
Method
- Combine all filling ingredients in a bowl.
- Set aside.
- Cream the cheese well; add egg and sugar and beat until smooth and fluffy.
- Set the topping aside.
- Melt the caramels with the cream, stirring occasionally.
- Keep warm.
- Sift together the flour, salt and sugar.
- Cut the butter into the flour until fine particle s are formed.
- Blend the cooking oil with the unbeaten egg and water until smooth and creamy.
- Add to the dry ingredients.
- Stir until mixture holds together.
- Form into a square.
- Roll on ungreased sheet of aluminum foil to 17 x 12 inch rectangle.
- Fold edge to form a standing rim; flute.
- Fold foil up around pastry to make a pan.
- Carefully place on cookie sheet.
- Place filling in pastry lined pan.
- Drizzle caramel sauce in strips over apples.
- Spoon topping between caramel sauce strips.
- Sprinkle with the pecans.
- Bake at 375F (190C) for 30 to 35 minutes, or until lightly browned.
