Depending on the size of your pie pan, you could end up with enough filling to fill 2 pies. You can double the pie dough recipe and make 2 pies if you have small pans.
Streusel topping:
2 tablespoons sugar
1/2 teaspoon Penzey's pie spice
Pinch salt
2 tablespoons flour
1/4 cup rolled oats
2 tablespoons very soft unsalted butter
2 tablespoons finely chopped walnuts
1 1/3 cup (6.5 ounces) unbleached all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1/4 cup vegetable shortening
3 tablespoons ice cold water
Apple pie filling:
2 tablespoons butter
2 large, 3 medium, or 4 small apples, peeled and diced (about 3 cups)
1/4 cup sugar
1 teaspoon Penzey's pie spice
1 tablespoon lemon juice
1/2 cup water, divided
1 tablespoon cornstarch
No bake cheesecake filling:
1 (8 oz) package cream cheese, softened
1/2 cup powdered sugar
1/2 cup heavy cream, very cold
Make streusel:
Place flour, sugar, spice, and salt in the food processor and pulse to combine. Add soft butter and pulse until it looks all moistened. Pour into a bowl and stir in the oats and nuts. Spread on a parchment lined small baking sheet and set aside.
Make pie dough:
Wipe out the food processor and add the flour, sugar and salt. Pulse to combine. Add the cold butter and shortening and pulse 8 times to cut in the butter. Turn the processor to "on" and pour the ice water through the feed tube. As soon as a ball of dough forms, stop the processor. Turn the dough out onto a floured counter and pat into a round disk. Roll out to a 12 inch circle, then gently roll up onto the rolling pin and unroll over a 9 inch deep dish pie pan. Gently lift and tuck the edges into the pie pan. Roll and crimp the edges. Place in the freezer.
Heat oven to 425 while the dough chills. Once the oven is heated, crumple a piece of parchment paper (this helps it mold into the crust) and place in the frozen pie shell. Fill with dried beans or pie weights. Place in the oven along with the streusel. Bake the streusel for 10-12 minutes until fragrant and toasty, and the pie shell for 15 minutes. Carefully remove the parchment paper and beans/weights, then keep baking 5-8 more minutes until crust is golden brown. Set aside to cool.
Make the apple pie filling:
Melt the butter in a large skillet over medium high heat. Add the apples and cook for about 5 minutes to soften them a little. Add the sugar, spice, and water. Dissolve the cornstarch in the lemon juice and add it to the pan. Cook, stirring constantly, until it boils and thickens. Set aside to cool.
Make the cheesecake filling:
In a mixing bowl, beat the cream cheese until smooth, scraping down the sides often. Add the powdered sugar and beat until smooth, scraping down the sides often. Add the cream and beat, starting on low speed, slowly increasing to high. Whip until thick.
Assemble the pie:
Spread the cheesecake filling in the cooled pie shell so it's halfway full. Add cooled apple pie filling, then sprinkle generously with streusel. Refrigerate for at least 3 hours to chill and set the pie. Serve drizzled with caramel sauce.
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