Apple Cream Cheese Pie

It's fall and in our house that means seasonal desserts!  I love baking apple, pumpkin and spice desserts during this, my favorite, season.  This is a spectacular recipe from Pillsbury for Apple Cream Cheese Pie.  One change that I am going to make the next time I bake this, is to make a homemade crust and not use the refrigerated one.  I also used low-fat cream cheese.  If you don't have apple pie spice, a recipe for it follows in the ingredients list.  Enjoy and Happy Fall!

Crust:
1 refrigerated pie crust

Streusel:
3/4 cup packed dark brown sugar
1/2 cup flour
1/2 cup old-fashioned oats
3/4 teaspoon apple pie spice
1/3 cup butter

Apple Layer:
3 medium Granny Smith apples, peeled and sliced thinly
1/3 cup granulated sugar
3 tablespoons flour
1 teaspoon apple pie spice

Cream Cheese Layer:
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
1 egg
1/4 teaspoon vanilla

Apple Pie Spice (makes 2 tablespoons):
1 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 teaspoon allspice
1/4 teaspoon cloves

Heat the oven to 450 degrees.  Follow the directions on the pie crust box for a one-crust baked pie shell.  Using a 9 inch pie pan, roll out crust and prick the bottom and sides.  Bake for 9 minutes.  Reduce oven to 350 degrees.

Meanwhile, stir together streusel ingredients, except the butter.  Cut up the butter into pieces and cut in with a pastry blender, until the mixture resembles coarse crumbs.  Set aside.

Gently mix apple layer ingredients; set aside.

Next, beat the cream cheese and 1/4 cup granulated sugar on low speed until well-blended.  Add egg and vanilla; beat well.

Spread the cream cheese filling into the baked pie crust.
Spoon apple mixture evenly over cream cheese layer.

Sprinkle the streusel on top of the apple layer.
Bake 50 to 60 minutes until the streusel layer is golden brown.  If necessary cover the edges of the pie with a crust cover or with tin foil to prevent overbrowning.  Cool at least 1 hour before serving.