Maple-Cream Apple Pie

Directions

1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
2. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on lower oven rack until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
3. In a large bowl, toss apples, sugar and cinnamon. In a large skillet, cook apple mixture in butter until tender, 10-12 minutes; cool. Spoon into crust; set aside.
4. In a small bowl, beat cream cheese until fluffy. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, 2 minutes. Gradually beat into cream cheese. Stir in extract. Spoon over apple layer. Cover and refrigerate until set, 2 hours.
5. Meanwhile, in a small bowl, combine topping ingredients. Spread onto an ungreased baking sheet. Bake until crisp and golden brown, 20-25 minutes, stirring three or four times. Cool. Just before serving, sprinkle topping over pie.