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CHERRY CREAM CHEESE PIE

Rebecca Hamilton, Columbus, Ohio. Winner in the 2004 Crisco® All-American Pie Recipe Contest. The All-American Pie Recipe Contest recognizes home bakers around the country for their culinary skills and dedication to the tradition of pie making. It also celebrates Crisco's role in creating delicious homemade pies and baked goods for generations. The winners compete with other bakers from around the country in the American Pie Council/Crisco National Pie Championships for the grand prize and national pie making title. For more information about the Great American Pie Festival and National Pie Championships, visit www.piecouncil.org

For the crust:
1 cup all-purpose flour
1 Tbs. granulated sugar
1/2 tsp. salt
1/2 cup Crisco® regular or Butter-Flavor All-Vegetable Shortening
1/4 cup cold water

For the filling:
20 oz. cherry pie filling
8 oz. cream cheese
2 Tbs. butter
3/4 cup sugar
1 tsp. vanilla
1 egg, small to medium size

For the topping:
1/2 cup brown sugar
1/4 cup butter
1 cup rolled oats


Directions:
For the crust:
1. Preheat oven to 350º F.
2. Mix together flour, sugar, salt, and Crisco vigorously until it sticks together. Add water, mixing well.
3. Form a ball, roll out on floured surface and place in deep dish pie plate, pinching sides together with fingers forming nice pattern around pie plate.

For the filling:
1. Spread cherry pie filling evenly over crust.
2. Place cream cheese and butter in mixer and mix until smooth. Gradually add sugar, stir in vanilla and add the egg. The filling should be a little thick. Spread over cherry filling.
3. Mix brown sugar, butter and rolled oats together in a small bowl until crumbly. Sprinkle on top of cream cheese mixture.
4. Bake for 1 hour or until browned on top.