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Brown Sugar Struesel Pie

Eileen Goltz | Dairy

This recipe is by Danielle Nettuno of Titusville, Florida, won the 2008 Junior Chef Division Best of Show in the American Pie Council-Crisco National Pie Championships.

Ingredients

Crust

1-1/2 cups flour

1/2 teaspoon salt

1/2 cup shortening

3-4 tablespoons water

1-1/2 teaspoon cinnamon sugar



Bottom layer

4 ounces cream cheese

1/6 cup brown and white sugar mixed

1/8 teaspoon salt

1/2 teaspoon vanilla extract

1 tablespoon maple syrup

1/2 egg



Top layer

1/4 cup butter

3/4 cup brown sugar

1/3 cup heavy whipping cream

1/8 teaspoon vanilla

1-1/2 eggs



Crumb topping

1/4 cup shortening

1/2 cup brown sugar

1/2 cup flour

1/2 cup oats

1/2 cup chopped walnuts

1/2 teaspoon cinnamon

1/4 teaspoon salt



Instructions

Combine flour, salt and cinnamon sugar in a medium bowl. Cut in shortening until it looks like crumbs. Add in the water, 1 tablespoon at a time, until dough is flaky. Roll out on a floured counter and place in a 13- by 9-inch pie pan.  Fork the pie crust. In another bowl, cream the cream cheese with the sugars, and then add the salt, vanilla and maple syrup. When this is combined, add the egg. Mix until blended. Spread it out evenly on the bottom of the pie crust. Place it in the refrigerator and chill when making the next two layers. Melt butter and brown sugar together in a medium sauce pan until blended. Let it come to a boil, stirring constantly. Let the mixture cook an additional 2 minutes. In a separate bowl, combine cream, vanilla and eggs. Once the butter and sugar is ready, slowly combine the two. Let cool. For the crumb topping, combine brown sugar, flour and oats in another bowl. Cut in shortening. Add walnuts, salt and cinnamon. Slowly pour the brown sugar layer on top of the cream cheese layer (it is okay if it combines). Evenly distribute the crumb topping on the pie. Place in a 350 degree oven for about 30 minutes, checking frequently after 20 minutes.  Take out and let cool, then refrigerate. Serves 10 to 12