CRUST:
2 Cups flour, plus extra for rolling
1 Teaspoon salt
½ Cup finely ground blanched almonds
1½ Teaspoons brown sugar
½ Cup unsalted butter, very-cold, cut into ½ inch cubes
1/4 Cup butter flavored shortening
6 to 8 Tablespoons vanilla vodka,cold
1/2 Cup apricot jam

FILLING:
8-oz Cream Cheese, softened
1 Large egg, lightly beaten
½ Cup Granulated Sugar
1 Teaspoon Vanilla extract

APPLE FILLING:
4 Tablespoons butter
4 Cups thinly sliced apples
½ Cup granulated sugar
½ Teaspoon ground cinnamon
3 Tablespoons apple vodka

TOPPING:
½ Cup cold butter
½ Cup flour
½ Cup ground almonds
½ Cup brown sugar
½ Cup sliced almonds
Powdered Sugar

CRUST:
Preheat oven to 400 degrees when removing crust from refrigerator.
1)Combine the flour, ground almonds, salt, and sugar in a food processor; pulse to mix.
2)Add butter and shortening and pulse 8 times,or until mixture resembles coarse meal, with pea size pieces of butter.
3)Add vodka 1 Tbsp at a time, pulsing until mixture just begins to clump together.(If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more vodka and pulse again.
4)Gently shape into 2 discs and wrap with plastic wrap and place in fridge for 1 hour.
5)Remove one crust disk from the refrigerator. Let the dough sit at room temperature for 5-10 minutes
6)Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick.
7)Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.
8)Bake at 400 for 10 minutes. Cool
9)Spread the raspberry jam over the cooled crust.
FILLING:
Reduce oven to 350 degrees
1)Beat together the cream cheese and sugar until fluffy.
2)Add the eggs and vanilla
3)Spread over the jam
APPLE FILLING:
1)Melt the butter in a large heavy skillet
2)Add the sliced apples and the sugar and cinnamon
3)Cook over medium-low heat until apples are almost soft, about 15 minutes
4)Add the apple vodka and mix well
5)Spoon the apples over the filling, using a concentric pattern
6)In a small bowl, mix together the ½ cup butter, flour ground almonds and brown sugar until crumbly and will mixed.
7)Sprinkle evenly over the apples
8)Sprinkle with the sliced almonds
9)Bake at 350 for 45 – 55 minutes or until center is almost set
10)Cool on a rack and then cool in refrigerator for at least 4 hours
11)Sprinkle with powdered sugar just prior to serving

This is a wonderful pie, a compilation of several of my favorite pies together.
I cover the pie with aluminum foil after 15 minutes and then remove for the last 10 minutes so it doesn't get too brown.