Step 1

Roll out the dough round until it is slightly larger than an ungreased 9-inch pan, rolling out an extra 1/2 inch of dough around the perimeter. Use flour to prevent the crust from sticking as you roll. Transfer to the bottom of the pan, and press down on the bottom and sides. Fold in any excess dough around the edge and flute the dough all around the circumference of the pan.

Step 2

Place the pie shell in the freezer to chill for about 30 minutes while you assemble the filling and topping.

Step 3

Preheat the oven to 375°F.

Step 4

In a stand mixer fitted with a paddle attachment, or with a handheld mixer, mix together the cream cheese and sugar. Beat in the egg and vanilla until fluffy. Set aside.

Step 5

In a separate medium bowl, combine the ingredients for the apple layer. Set aside.

Step 6

In a separate small bowl, combine the ingredients for the streusel topping, mashing and spreading the butter cubes evenly with your fingers so that the mixture is fairly uniform, like the texture of sand. Set aside.

Step 7

Remove the crust from freezer. Place a piece of parchment paper or aluminum foil that is slightly bigger than the pan on top of the crust and fill with dried beans or pie weights. Blind bake the crust for 25 minutes. Remove the weights and parchment paper and bake for an additional 5 minutes.

Step 8

Remove the crust from the oven and lower the temperature to 350°F.

Step 9

Spread the cream cheese layer on the bottom of the crust. Place the apples on top, spreading them out evenly. Sprinkle the apples evenly with the streusel topping.

Step 10

Bake for 45-60 minutes, until the streusel is golden on top and the mixture is bubbling.

Step 11

Remove from the oven and let the cool for 1 hour on a wire rack. Serve at room temperature, or store in the fridge until ready to eat. Serve chilled or warm.