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1
Prepare pastry: In a medium bowl whisk together tapioca flour, almond flour, 3/4 cup white rice flour, sorghum flour, xanthan gum, 1/4 cup sugar and salt.
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2
Cut in butter until fine.
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3
In a small bowl whisk together olive oil, water, and 1 egg until smooth and creamy.
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4
Pour wet ingredients into dry ingredients and stir with a fork until mixture holds together (if needed add cold water, 1 tablespoon at a time if a bit more moisture is needed).
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5
Form into a disk, wrap in plastic wrap and place in the fridge to chill.
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6
Prepare the apple filling: Combine apples, 1 cup sugar, 1/3 cup rice flour, grated lemon peel and lemon juice in a bowl.
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7
Set aside.
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8
Prepare cream cheese topping: In a mixing bowl beat cream cheese, remaining 1 egg and remaining 1/3 cup sugar until smooth.
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9
Prepare caramel sauce: Using a double boiler melt caramels with evaporated milk, stirring occasionally.
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10
Once melted, keep warm.
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11
Preheat oven to 375 F.
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12
Lay out an un-greased 18x14-inch sheet of foil.
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13
Place pastry in center, cover with a sheet of plastic wrap, and roll out to a 17x12-inch rectangle.
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14
Fold in the edges of the pastry to form a standing rim and flute the edge using your fingers.
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15
Fold foil up around pastry to make a pan.
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16
Transfer entire thing to a cookie sheet.
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17
Place filling in pastry lined pan.
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18
Drizzle caramel sauce in strips over apples.
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19
Spoon cream cheese topping between caramel sauce (you can also put it in a pastry bag and do it that wayits easier than spooning I think).
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20
Bake at 375 F for 30-35 minutes.
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21
Remove pan from oven and set it on a rack.
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22
Allow to cool before slicing into 24 servings.
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23
Store in the refrigerator.
