Apple Cream Cheese Pie

We make this once a year in the weeks following our trip apple-picking. It's fantastically yummy and is great for when you have company over.

Crust:
1 refrigerated pie crust, softened as directed on box (or use recipe provided earlier)

Streusel:
3/4 C brown sugar (or 1/3 C brown sugar Splenda)
1/2 C whole-wheat flour
1/2 C old-fashioned oats
3/4 tsp. cinnamon
1/3 C butter or margarine

Apple layer:
3 C thinly sliced apples (3 medium, but I use around 6)
1/3 C granulated sugar (I used 1/4 C)
3 tbsp. whole-wheat flour
1 tsp. cinnamon

Cream Cheese Layer:
1 8-oz. package cream cheese, softened (used light)
1/3 C granulated sugar (I used 1/4 C)
1 egg
1/3 tsp. vanilla



1. Heat oven to 450 degrees Fahrenheit. Make pie crust as directed on box for one baked pie shell, using a 9-inch glass pie pan, except do not prick crust. Bake 9 to 11 minutes or until light brown. If crust puffs in centre, flatten gently with back of wooden spoon. Remove and reduce oven temperature to 350 degrees Fahrenheit.

2. Meanwhile, in a small bowl, stir together streusel ingredients except butter. With pastry blender or fork, but in butter until mixture looks like coarse crumbs. Set aside. In large bowl, gently mix apple layer ingredients; set aside.

3. In small bowl, beat cream cheese and granulated sugar on low speed until well blended. Add egg and vanilla; beat well. Spread in crust-lined pan. Spoon apple mixture evenly over cream cheese layer; sprinkle with streusel.

4. Bake 50 to 60 minutes or until apples are tender and streusel is golden brown. If necessary, cover pie loosely with foil during last 10 to 15 minutes of baking to prevent overbrowning. Cool at least 1 hour before serving. Store covered in fridge.

Makes 8 servings.