American Pie Council

2013 Amateur Recipe

Comstock Apple Raisin Streudel Custard Pie

COMSTOCK APPLE RAISIN STREUSEL CUSTARD PIE
2013 APC Crisco National Pie Championships Amateur Division
1st Place Comstock Apple
Carol Socier, Bay City, MI


CRUST
1 ¼ cups all-purpose flour
1 tsp sugar
½ tsp salt
¼ cup butter-flavor Crisco Shortening, cold
¼ cup unsalted butter, cold
1 egg yolk
3 to 4 T cold milk

Preheat oven to 450°F. In medium-sized bowl, combine flour sugar, and salt. Add cold shortening and butter, cutting with pastry blender until coarse pieces form. Beat egg yolk, then add to cold milk. Add egg mixture to flour mixture small amounts at a time until dough holds. Shape into a disc. Roll to fit a 9-inch pie pan.

FILLING
1 Can Comstock Apple Pie Filling
1 cup golden raisins
1 14-oz can sweetened condensed milk
2 eggs, beaten
½ cup hot water
1 tsp vanilla
1 tsp cinnamon

STREUSEL
½ cup light brown sugar, packed
½ cup all-purpose flour
1/8 tsp salt
¼ cup butter
½ cup chopped pecans
½ cup powdered sugar
1-2 tsp apple juice

Mix all filling ingredients in a large bowl until combined. Gently spoon mixture into prepared pie crust. Mix all streusel ingredients except pecans in bowl until crumbly. Stir in pecans. Sprinkle mixture over filling. Bake for 30-40 minutes or until golden brown in 375° oven. Cool on wire rack. Whisk powdered sugar with apple juice and drizzle over cooled pie. Cover and keep refrigerated. Serves 8.