- Crust and Crumble Topping:
- one 17.5-ounce pouch sugar cookie mix
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter, softened
- 3 tablespoons unsalted butter, melted
- about 3 tablespoons all-purpose flour, or as necessary
- Cream Cheese Filling:
- one 8-ounce package cream cheese, softened (I used lite)
- 1/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 large egg
- 2 teaspoons vanilla extract
- Apple Filling:
- 1 1/4 cups apple pie filling, with more fruit (from a 21-ounce can or make your own scratch filling)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt, or to taste
- whipped topping or ice cream, optional for serving
Crust and Crumble Topping – Preheat oven to 350F and spray a 9-inch pie plate very well with cooking spray; set aside.
To a large bowl, add the sugar cookie mix, cinnamon, 1/2 cup softened butter, and mix with a pastry cutter or two forks until large crumbly bits form.
Turn just over half (about 60%) of the mixture out into prepared pie plate and press it over the base and up the sides to create an even, smooth crust. Bake for about 11 to 12 minutes, or until just set. When done, remove from oven and set aside.
While the crust bakes, to the remaining sugar cookie mixture, add 3 tablespoons of melted butter, 1 to 2 tablespoons flour, and toss with a fork to combine until larger crumbly bits form. Depending on how wet your mixture is, add additional flour until the crumbs dry out somewhat. They don’t need to be overly dry, but you don’t want them to wet so add flour as necessary (I added 3 tablespoons total). Reserve and set aside the crumble (to be used in step 10).
Cream Cheese Filling – To a separate large bowl, add the cream cheese, sugar, flour, and beat with a handheld electric mixer on medium-high speed until smooth and fluffy, about 45 seconds.
Add the egg, vanilla, and beat until smooth.
Turn the cream cheese mixture out into the baked pie crust and smooth the top lightly with a spatula; set aside.
Apple Filling – To a large bowl (the same one you used for the cream cheese is fine), add all the ingredients, stir gently to combine, and slowly and evenly turn out over the cream cheese layer, and smooth the top lightly with a spatula.
Evenly sprinkle the reserved crumble topping (from step 5), place pie plate on a baking sheet (for insurance against overflow in your oven because the pie is very full; although it doesn’t rise much during baking) and bake for about 55 minutes, or until top of the pie is lightly golden brown and crumble is set. Because all ovens, climates, ingredients, etc. vary, start checking pie at 40 minutes and bake as long as necessary; I can envision this pie taking 60+ minutes in some ovens and climates.
Cool on a wire rack for 1 hour and refrigerate at least 3 to 4 additional hours (overnight is best) or until chilled before optionally serving with whipped topping or ice cream. If you don’t chill it properly, the pie will likely break upon slicing. Extra pie will keep airtight in the fridge for up to 5 days.