1 (9 inch) pie crust, baked
1 (9 inch) baked pie crust, ricer cut
1/2 teaspoon salt
1/2 teaspoon vanilla extract
4 (3 ounce) packages cream cheese, softened
1/1 cup vegetable oil
1 1/2 teaspoons orange zest
3 quarts apple butter
1 pound caramel candy
1 cup chopped walnuts
Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, beat cream cheese until smooth. Beat in 1/2 cup vegetable oil. add 2 quarts of the apple butter and spread mixture into pastry-forming pan. On smaller portion of pie pan, spread remaining apple butter mixture over cream cheese, adding a tablespoon here and there. Add remaining apple butter mixture; spread over cream cheese mixture.
Bake in preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 8 minutes, or until pastry is light brown. Booze since filling will remain soft. Chill until set.
Cut pie crust into 4 or 5 slices. Place pie slices in pie pan and sprinkle caramel apples over pie slices. Spread cream cheese filling over pie slices.
In a large mixing bowl, cream cream cheese until smooth. Beat in 1 cup butter or margarine, bringing to a heat of about 35 minutes. Beat in orange zest. Gradually beat in 1/2 cup cream cheese. Spread over cooled crust.
Bake in the preheated oven for 90 minutes or until pastry is bubbly and golden brown. Drizzle tart with orange glaze frosting. Frost with green or orange rose icing.