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1
Cut 5 Tbsp (75g) chilled butter in little pieces, add 150 g flour and mix hands until crumbly.
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2
Add about 2 Tbsp cold water until dough starts to come together.
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3
Form into a ball, wrap with plastic wrap and chill in the refrigerator for at least 30 minutes (you can make the dough up to a couple days before hand too!
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4
).
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5
When ready to use pie dough, flour a large surface and roll out dough with a rolling pin until about 1/4 in (2mm) thick, or big enough to lay over pie dish.
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6
Lay over pie dish and gently press into sides and over edges.
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7
To make cream cheese pie filling, whisk together sour cream, sugar, flour, cinnamon, vanilla, salt, and egg.
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8
Peel and chop apples into small pieces.
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9
Fill pie dish with pieces.
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10
Pour sour cream filling over apples.
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11
Bake at 400F/200C for 25 minutes (the crumbles will be added after 25 minutes and then baked longer)
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12
Make the Filling: In a bowl, combine brown sugar, flour and butter cut into small pieces.
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13
Mix with fingers until crumbles form.
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14
Set in fridge if not using right away.
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15
Take pie out of oven after 25 minutes and sprinkle over crumble topping.
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16
Bake for an additional 30 minutes.
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17
Pull it out of the oven and let cool for 30-60 minutes.
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18
Cut off any 'ugly,' uneven edges of the pie crust if you have any!
