DUTCH APPLE PECAN PIE

FOR THE PECAN TOPPING:
1 cup pecans
1/4 cup oats
1/2 cup brown sugar
1/8 cup butter or margarine
1 teaspoon vanilla
FOR THE CRUST:
1/2 cup butter or margarine, softened
1/3 cup sugar
1/2 teaspoon vanilla
1 cup bread flour
FOR THE CREAM CHEESE LAYER:
1 (8-ounce) package cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
FOR THE APPLE FILLING:
4 cups (about 4 large) peeled, cored and sliced apples
1/2 cup sugar
1 teaspoon cinnamon

Preheat oven to 450 degrees F.

Mix the ingredients for the pecan topping together until crumbly; set aside.

Cream butter and sugar; blend in vanilla and add flour. Spread in bottom of a bake-and-serve pie pan. Mold edges.

Cream together cream cheese and 1/3 cup sugar; add egg and vanilla and blend completely. Pour into crust.

Put apples in a gallon plastic bag with sugar and cinnamon and toss gently. Place on top of filling in pie pan. Add more sugar, if needed, to cover apples.

Bake at 450 degrees for 10 minutes; then reduce temperature to 375 degrees F and bake for 10 minutes. Add pecan topping and continue baking for an additional 20 minutes.

May be served hot or cold.

From: Becky Burney, Town Creek, Second place, fruit pies - Morgan County Fair
Adapted from source: The Decatur Daily - September 14, 2005