If you love apple pie you have to try it with this creamy filling and irresistible crumble topping. This recipe is completely from scratch and it's such a fun change from your typical apple pie. Made with natural sweetener only!
Use the Single Pastry recipe for a 9 inch pie pan and the Larger Pastry recipe for a 10" or deep dish. Let chill in the fridge for about an hour to firm up. Meanwhile, make the crumble topping and filling.
Make the Crumble Topping
Combine all dry ingredients. Add remaining ingredients and mix well using a fork and/or your hands. Chill in the fridge while finishing remaining steps.
Prep the Apples
Peel apples. Cut apple into 8 slices, option to do thinner, 16 slices. Set aside.
Make the Almond Layer to Sprinkle on the Base
Combine all ingredients in a small bowl. Set aside.
Make the Creamy Filling
Cream together all ingredients. I mix by hand so it's important to have room temp cream cheese and egg. Add apples into the cream mixture and gently combine.
Put it All Together
Preheat oven to 400°F, use middle rack.
Roll out pie pastry to about 10 inches for 9 inch pie pan or 11-12 inches for deep dish or 10 inch pie pan. Transfer to pie pan.
Sprinkle blended almond mixture on top of pastry base.
Pour creamy apple mixture on top.
Use your fingers to sprinkle on the crumble topping, leaving it in small chunks.
Bake for 25 minutes at 400°F. (If using a convection oven, use lower rack, uncovered). Leave oven door closed, decrease oven to 350°F and cover with foil for 45-55 more minutes.