1/2 (15 oz. pkg.) refrigerated pie crust (1 crust)
1 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
1 tsp. vanilla
1 egg

2/3 c. sour cream
3 apples, sliced
1/2 c. flour
1/4 c. sugar
1 tsp. ground cinnamon
1/3 c. butter
1/2 c. chopped pecans

Preheat oven to 350 degrees. On lightly floured surface, roll pastry to 12 inch circle. Place in 10 inch quiche dish or tart pan with removable bottom. Trim edges of pastry even with top of dish. Prick bottom and sides of pastry with fork. Bake for 15 minutes. Beat cream cheese, 1/3 cup suagar and vanilla in large mixing bowl at medium speed with electric mixer until well blended. Add egg; mix well.

Blend in sour cream. Pour into crust. Top with apples. Mix together flour, 1/4 cup sugar and cinnamon in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans; sprinkle over apples. Bake for 50 minutes. Cool. Garnish with cinnamon sticks tied with orange peel, if desired. Makes 12 servings.