Deep Dish Caramel Apple Pie

Oil Pastry:

2 1/2 cups flour
1/4 cup sugar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter (no substitutes)
1/4 cup vegetable oil
1/4 cup water
1 egg

Apple Filling:

6 medium apples, peeled and sliced
1 cup sugar
1/3 cup flour
2 teaspoons fresh lemon juice
2 teaspoons grated lemon zest
1 1/2 teaspoons cinnamon
28 caramels, unwrapped
1/2 cup half-and-half
8 ounces cream cheese, softened
1/3 cup sugar
1 egg
1/3 cup chopped walnuts

For the pastry, combine the flour, sugar, and salt in a large bowl. Cut in the butter until mixture is crumbly. Combine the oil, water, and egg in a bowl and beat until smooth and creamy. Add to the flour mixture and mix to form a smooth dough. (I like to use my hands for this part) Press over the bottom and up the sides of a 10 inch spring form pan.

For the filling, combine the apples, 1 cup sugar, flour, lemon juice, zest, and cinnamon in a large bowl.  Toss lightly to coat the apples. Spoon into the prepared spring form pan.
Combine caramels with the half-and-half in a medium saucepan. Stir over low heat until melted and smooth. Drizzle over the apple mixture.
Combine cream cheese, 1/3 cup sugar, and egg in a medium saucepan. Melt over low heat stirring until smooth. Spoon over the apple mixture. Sprinkle with the walnuts.

Bake at 375 degrees for 50 minutes. Cool on a wire rack. Serve at room temperature. Serves 8.