apple cream crumble pie

1 9-inch pie crust
1 8-oz pkg softened cream cheese
1/3 C sugar
1 tsp vanilla
1 egg
2/3 C sour cream
3 med apples, cored, peeled & sliced
1/2 C flour
1/4 C sugar
1 tsp cinnamon
1/3 C butter

1 - roll pastry out to 12 inches. line a 10-inch tart pan with pastry. trim edges even with the top of the dish; flute if you like. pierce crust with fork and bake at 350* for 15 minutes. cool.
2 - mix cream cheese, 1/3 C sugar, and vanilla on medium until blended. add egg; mix well. blend in sour cream. pour over crust. top with sliced apples.
3 - combine flour, sugar & cinnamon. cut in butter until crumbly. (stir in 1/2 C chopped nuts, optional). sprinkle evenly over pie.
4 - bake 350* for 50 minutes. cool COMPLETELY before serving. (this pie tastes nasty when warm. just FYI.) keep refrigerated.

you can use lower fat cream cheese and sour cream, but it will affect the texture of the creamy layer. lower fat products will make the creamy layer taste grainy.