1 c. flour
1 tsp. salt
1/3 c. shortening
3 to 4 tbsp. cold water
3 c. thinly sliced apples 1/2, pared
1/2 tsp. cinnamon

Combine flour and salt in mixing bowl, cut in shortening. Sprinkle with water and toss lightly with fork until dough is just moist enough to hold together. Roll out on floured surface to a circle 1 1/2 inches larger than an inverted pie pan. Fit loosely into pie pan and flute edge. Place apples in pie shell and sprinkle with cinnamon. Spoon cream cheese filling evenly over apples and top with streusel crumbs.

Bake at 375 degrees for 45 minutes. Lower temperature to 350 degrees and continue baking 15 minutes longer or until pie is golden brown and apples are tender. Cool and serve.

CREAM CHEESE FILLING:

2/3 c. sugar
2 eggs
2 tbsp. softened butter
1/8 tsp. salt
1 1/2 tsp. vanilla
3 oz. pkg. softened cream cheese

Cream together sugar, eggs and butter for 2 minutes. Add salt, vanilla and cream cheese and blend just until smooth.

STREUSEL CRUMBS:

1/3 c. brown sugar
1/4 c. flour
2 tbsp. softened butter
1/4 c. chopped nuts

Mix together brown sugar, flour and butter with fork until it forms coarse crumbs. Add chopped nuts.