12548 Makes one 9-inch pie Wed Aug 06 01:13:00 -0700 2008 Wed Jul 08 16:27:44 -0700 2009 Licensed http://www.chow.com/recipes/12548 Wed, 08 Jul 2009 23:27:44 GMT I came up with this recipe for my dad. It combines two of his favorite desserts—cheesecake and apple crumb pie. Although there are three layers in the pie, don't worry; it's neither difficult nor time-consuming to prepare.

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Preheat the oven to 425°F.

To make the crumb topping: In a medium-size bowl, mix together the flour and sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. (If you don't have a pastry blender, use a fork to cut the butter into the flour mixture.) Using your hands, toss until all the ingredients are well combined. Set aside.

To make the cream cheese filling: In a medium-size bowl, on the medium speed of an electric mixer, beat together the cream cheese and sugar until smooth and creamy. Add the egg, vanilla, and salt, continuing to beat until the ingredients are well blended and the mixture is considerably thicker, 3 to 5 minutes. (I recommend using the whisk attachment if your mixer has one.) Set aside.

To make the apple filling: Place the sugar, flour, cinnamon, and salt in a large bowl. Add the apples and toss gently until the fruit is evenly coated. Cover tightly with plastic wrap and set aside.

To make the crust: Place the flour in a large bowl and, using a pastry blender, cut in the shortening until the pieces are pea-size. (If you don't have a pastry blender, my editor, Justin, suggests that you can also use two knives, in a crossing pattern, to cut the shortening into the flour mixture.) Sprinkle the ice water by tablespoonfuls over the flour mixture and toss with a fork until all of the dough is moistened. Gather the dough into a ball and roll it out on a lightly floured surface to fit a 9-inch glass pie dish and trim, leaving ½ inch around the edge. Fold the edges under all around the rim, and crimp.

Spread the cream cheese filling evenly in the bottom of the crust. Gently spread the apple filling over the cream cheese. Sprinkle the crumb topping evenly over the fruit. Place the pie on a baking sheet.

Lower the oven temperature to 350°F and bake for 65 to 75 minutes, or until the apples are tender and the crumb topping is golden brown. This pie is best served at room temperature, not warm.

]]> http://www.chow.com Allysa Torey 54 Sweet/Dessert 1½ cups all-purpose flour

]]> 298 1 cup packed light brown sugar

]]> ⅔ cup (1⅓ sticks) unsalted butter, softened and cut into small pieces

]]> One 8-ounce package cream cheese (not softened)

]]> 298 ⅓ cup sugar

]]> 1 large egg, at room temperature

]]> 292 1 teaspoon vanilla extract

]]> 301 ¼ teaspoon salt

]]> 298 3 tablespoons sugar

]]> 1 tablespoon all-purpose flour

]]> 279 ⅛ teaspoon cinnamon

]]> 301 ⅛ teaspoon salt

]]> 1 3 cups peeled, cored, and sliced tart apples, such as Winesap or Granny Smith (about 4 medium)

]]> 1 cup plus 2 tablespoons all-purpose flour

]]> ½ cup solid vegetable shortening

]]> 3 tablespoons ice water

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