Apple Cheesecake Crumb Pie for Two

First, make the crust: stir together in a small bowl with a fork the flour, sugar, and salt. Add the butter and use your fingertips or a pastry cutter to blend it into the flour. Once all the butter pieces are about the size of small peas, add the vinegar and a small amount of cold water, stirring between each addition. Add enough water so that the dough comes together in a ball, but isn’t overly sticky. Form the dough into a disk, cover it in plastic wrap, and let it chill in the fridge at least 30 minutes.

Meanwhile, make the crumb topping: combine all ingredients except butter in a small bowl. Add the butter and rub it in until well incorporated. Set aside.

Now, for the filling. Peel and dice your apple into ½” chunks. You should end up with about 1 cup of diced apple pieces. Add the apple to a medium bowl and toss with the cinnamon, flour, salt and orange zest (if using). Set aside.

In another bowl, beat together the cream cheese, vanilla, egg, sugar and cornstarch. Set aside while you prepare your pie crust.

Preheat the oven to 375°. Roll the chilled pie dough disk on a lightly floured surface into a circle about 8-9″ in diameter. Carefully transfer this to a 7″ pie tin and fit it in the bottom gently (do not ever stretch pie dough—it will shrink back in the oven). Fold the overhanging dough under the edges to form a double crust and make a pretty edge, either with a fork or your fingers. Do not prick the bottom of the dough with a fork.

Transfer the pie tin to a small baking sheet and bake in the oven for 10 minutes. Remove from the oven. If the crust has puffed up, gently push it back down before pouring the cream cheese mixture on top. Add the diced apples on top, followed by the crumb topping. Bake for 30-35 minutes. If the crumbs aren’t brown enough, broil for a few minutes at the very end.

This pie is great at room temperature, or even chilled. Serve with caramel sauce.