One of my favorite autumn traditions is heading out with friends to go apple picking. Our version of “apple picking” usually involves sampling every apple dessert from a roadside stand and buying a bag of already-picked apples so we have time to stop at nearby wineries. I always say I love apple picking, though truthfully I rarely remember actually picking the apples after a day of tasting wine. On our last trip we found a small pie that inspired this recipe: part cheesecake, part apple crumb pie. It’s rich, slightly tangy from the cream cheese, and has a tender crust with a crisp crumb topping. This recipe yields one small 6″ pie and is perfect for an intimate autumn dessert or a holiday treat.
| Apple Cheesecake Crumb Pie |
- FOR THE CRUST:
- 5 ounces (about 1 cup) all-purpose flour
- 2 teaspoons granulated sugar
- 1/4 teaspoon fine salt
- 2 ounces (4 tablespoons) cold unsalted butter, diced
- 1/2 teaspoon apple cider vinegar
- 3–4 tablespoons cold water
- FOR THE CRUMB TOPPING:
- 1/4 cup all-purpose flour
- 2 teaspoons granulated sugar
- 1/4 teaspoon ground cinnamon
- Pinch freshly grated nutmeg
- 1/8 teaspoon ground ginger
- 3 tablespoons cold butter
- FOR THE FILLING:
- 1 small apple (Honeycrisp recommended) — peeled and diced
- Pinch of orange zest (optional)
- 1/4 teaspoon ground cinnamon
- 1 teaspoon all-purpose flour
- Pinch of salt
- 6 ounces cream cheese, softened
- 1/2 teaspoon vanilla extract
- 1 large egg, at room temperature
- 1/4 cup granulated sugar
- 2 teaspoons cornstarch
- Caramel sauce for serving (optional)
- Make the crust: In a small bowl, stir together the flour, sugar, and salt. Add the cold diced butter and use your fingertips or a pastry cutter to work the butter into the flour until pieces are the size of small peas.
- Add the apple cider vinegar and then 1 tablespoon of cold water at a time, mixing gently between additions. Add just enough water for the dough to come together into a cohesive ball without becoming sticky.
- Shape the dough into a disk, wrap it in plastic, and chill in the refrigerator for at least 30 minutes.
- Prepare the crumb topping: Combine the flour, sugar, cinnamon, nutmeg, and ginger in a small bowl. Cut in the cold butter and rub it into the dry ingredients until the mixture forms coarse crumbs. Set aside in the refrigerator to keep it cold.
- Peel and dice the apple into roughly 1/4″ pieces — you should have about 1 cup. In a bowl, toss the diced apple with the cinnamon, flour, salt, and orange zest if using. Set aside so the flavors meld.
- Make the cheesecake filling: In a medium bowl, beat the softened cream cheese with the vanilla, egg, sugar, and cornstarch until smooth and well combined. Take care not to overbeat.
- Preheat the oven to 375°F (190°C).
- Roll the chilled dough on a lightly floured surface to an 8–9″ circle. Transfer it to a 7″ pie tin and gently fit it into the bottom without stretching. Fold the excess dough under and crimp or flute the edges to form a neat rim. Do not pierce the bottom of the crust. Place the pie tin on a small baking sheet and bake for 10 minutes to set the crust.
- Remove the crust from the oven. If it has puffed, press it gently back down. Pour the cream cheese mixture into the warm crust, spreading it evenly. Scatter the diced apples over the cream cheese, then sprinkle the chilled crumb topping over the apples.
- Bake for 30–40 minutes, until the filling is set and the crumb topping is golden. If the topping needs more color, place the pie under the broiler for a minute or two — watch carefully to prevent burning. Allow the pie to cool to room temperature; it also serves well chilled. Serve slices with a drizzle of caramel sauce if desired.
This apple cheesecake crumb pie combines the tangy creaminess of a cheesecake with the comforting flavors of apple pie and a buttery crumble. Use a firm, sweet-tart apple such as Honeycrisp, Braeburn, or Fuji for the best texture. If you prefer a larger pie, scale the ingredients proportionally, but watch baking times, as larger pies may require longer to set.
Make-ahead and storage tips: The crust and crumb topping can be prepared a day in advance and kept chilled. After baking, the pie can be stored, covered, in the refrigerator for up to 4 days. For a make-ahead dessert, bake the pie, cool it completely, then chill and bring to room temperature before serving. Reheat individual slices briefly in the oven or microwave if you prefer them warm.
Variations and serving ideas: Add chopped toasted pecans or walnuts to the crumb topping for extra crunch. Swap a tablespoon of brown sugar for part of the granulated sugar in the topping to deepen the caramel notes. Serve each slice with a scoop of vanilla ice cream, a spoonful of crème fraîche, or a drizzle of caramel sauce to enhance the flavor.
This recipe is a cozy autumn dessert that’s simple to prepare yet impressive on the table — ideal for small gatherings, seasonal celebrations, or any time you want a hybrid of cheesecake and apple pie with a crisp crumb finish.