There’s a buttery crust. A thick and tangy cream cheese layer. A bunch of spiced, tender apples. And a crunchy oat streusel topping.
You need this pie. Your friends and family need this pie. Even your second-floor neighbor (the one you kind sorta don’t like at all because she makes waaaaaaay to much noise clomping around in heavy high heels every single night) needs this pie.
Everyone needs to have a slice of this dessert.
A pie is to autumn what a candy cane is to Christmas – it is the natural essence of the season. It’s a necessity! A requirement! The lifeblood of the holidays!
Oh, you can certainly enjoy eating a plain apple pie and feel festive. I won’t stop you. I’ll give you a small nod of approval as you enjoy a classic recipe.
But take it a step further. Go the distance this fall season.
Enjoy not just one single layer of cinnamon-covered apples, but a memorable medley of delicious flavors and textures with Foodal’s recipe for apple cream cheese streusel pie!
Roll out your favorite buttery pastry dough recipe, and let’s bake something outrageously fantastic for fall.Print
Is there anything better than apple pie? Maybe a cinnamon apple cream cheese streusel pie, with a tasty medley of fall flavors.
For the Pie Crust:
- 1 9-inch pie crust, unbaked
- All-purpose flour, for dusting
For the Cream Cheese Layer:
- 8 ounces cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Apple Layer:
- 7 cups peeled and thinly sliced apples (from about 4–6 medium apples)
- 1/2 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
For the Streusel Topping:
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup old-fashioned oats
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cut into cubes and slightly softened
- For the crust, roll out the pie round until it is slightly larger than an ungreased 9-inch pan, rolling out an extra 1/2-inch of dough around the pan. 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 pie dough all around the circumference of the pan.
- Place the pie shell in the freezer for about 30 minutes as you assemble the remaining layers of the pie.
- Preheat the oven to 375°F as you prepare the layers.
- 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.
- In a separate medium bowl, combine the ingredients for the apple layer. Set aside.
- 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.
- Remove the pie crust from freezer. Place a piece of parchment paper or aluminum foil, slightly bigger than the pan, on top of the crust and fill with dried beans or pie weights. Blind bake the crust 25 minutes. Remove the weights and parchment paper and bake for an additional 5 minutes.
- Remove the crust from the oven and lower the temperature to 350°F.
- 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.
- Bake for 45-60 minutes, until the streusel is golden on the top and the mixture is bubbling.
- Remove from the oven and let the pie cool for an hour on a wire rack. Serve at room temperature, or store in the fridge until it ready to be eaten. Serve chilled or warm.
- Category: Pie
- Method: Oven
- Cuisine: Baked Goods
Keywords: apple, streusel, cream cheese, pie
Cooking by the Numbers…
Step 1 – Prep the Crust
Roll out the dough until it is slightly larger than an ungreased 9-inch pan, rolling out about an extra 1/2-inch of dough around the pan.
Dust with flour as necessary to prevent sticking,
Transfer the round 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.
Place the prepped dough in the freezer for about 30 minutes as you assemble the remaining layers. Leave it in the freezer for no less than 30 minutes – you need that butter to firm up again! A cold, firm dough will maintain its shape better, and won’t shrink, when you bake.
Step 2 – Make the Cream Cheese Layer
While the dough is chilling, preheat the oven to 375°F start assembling the layers.
You’ll need to mix it until there are no lumps of cream cheese remaining – you want a smooth mixture, just like a cheesecake. It helps to have the cream cheese at room temperature, for it to be whipped at its smoothest.
Beat in the egg and vanilla extract just until combined. Set aside.
Step 3 – Make the Apple Layer
Peel, cut, and thinly slice about 4 to 6 tart apples, depending on the size, to yield about 7 cups. You may want to mix the cut fruit with just a little bit of lemon juice to prevent excessive browning.
Step 4 – Make the Streusel Layer
In a separate small bowl, combine the ingredients for the streusel topping, mashing and spreading the unsalted butter cubes evenly with your fingers so that the mixture is fairly uniform, like the texture of lumpy, clumpy sand.
You don’t want the butter to be too cold – it will take forever to make the crumble with solid butter cubes.
Reversely, you don’t want the butter to be too softened – melted butter will make a thick dough, rather than a crumbly topping.
As long as the butter sits at room temperature for about 10 or so minutes, you’re golden.
Step 5 – Blind Bake Crust
Blind baking the crust will eliminate the risk of a soggy bottom! It gives the crust a good head start before adding the filling, to ensure the bottom will be crisp, buttery, and flaky.
Remove the crust from freezer. Place some parchment paper or aluminum foil, slightly bigger than the pan, on top of the crust and fill with dried beans or pie weights.
Blind bake the crust 25 minutes. Remove the weights and parchment paper and bake for an additional 5 minutes until lightly golden brown.
Step 6 – Assemble
Remove the crust from the oven and let cool for 15 minutes before layering the fillings.
First, spread the cream cheese layer on the bottom. Then, evenly pile the fruit slices on top, discarding any liquid from the fruit. Last, top the apples with an even layer of the streusel.
Step 7 – Bake
Bake for 45-60 minutes, until the streusel is golden on the top and the mixture is bubbling.
Notice that your crust is getting too brown (mine was, whoopsies!)? Use aluminum foil to gently wrap around the crust as it bakes.
Step 8 – Cool and Serve
Remove from the oven and let cool for an hour on a wire rack. Serve at room temperature, or store in the fridge until it ready to be eaten and enjoyed.
Sweater Weather Layers Aren’t Just for Clothes!
I’m loving all the layers of flannels, sweaters, and jackets… and my desserts want in on the fall fun, too!
With layers of cream cheese, cinnamon apples, and oat streusel, this baked dessert knows how to dress up.
Serve it chilled or warmed in the oven – it’s very versatile, just like your favorite sweater weather layers!
Does this beat the classic apple recipe? Do you prefer streusel over a pastry top crust? Talk to me in the comment section below! I’d love to hear from you!
For more pie ideas with tons of apples, we have some goodies:
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on September 14, 2013. Last updated: October 9, 2019 at 12:34 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is a hungry foodie living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she is not tearing through her city's best cheesesteaks, Nikki enjoys a healthy dose of yoga and chocolate. Lots of chocolate.