Raisins and maple: perfect fall flavors. Photo courtesy of California Raisin Marketing Board.
Raisin & Maple Crunch Pie Recipe
Fall Flavors With California Raisins
This pie recipe from Patricia Lapiezo of California was the first place winner in the 2009 American Pie Council/Crisco National Pie Championships, Amateur Division, California Raisin Category. The flavors are perfect for fall: for Halloween and Thanksgiving celebrations and as a general treat for family and friends. See our Pie & Pastry Glossary for pie and pastry types.
- 1-1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 6 tablespoons finely chopped pecans
1 teaspoon salt
- 1/2 cup butter flavor all-vegetable shortening,
such as Crisco
- 4 to 8 tablespoons ice water
- 1/2 cup butter, melted
- 1/2 cup packed light brown sugar
- 1/2 cup light corn syrup
- 1/4 cup maple syrup
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla
- 3 eggs, lightly beaten
- 4 crunchy granola bars, crushed
(about 3/4 cup)
- 1/2 cup chopped pecans
- 1/4 cup maple or butterscotch flavored mini chips
- 1 cup raisins
Preheat oven to 425°F.
- Combine flour, powdered sugar, finely chopped pecans and salt in mixing bowl; mix together well. Cut in shortening until pea-size chunks. Sprinkle with water, 1 tablespoon at a time, while tossing lightly with a fork until forms a ball. Flatten into a disc; cover with plastic wrap and chill for 30 minutes or up to 2 days.
- Roll dough from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) to a circle 2 inches wider than the pie pan and about 1/4-inch thick.
- Transfer dough to pie pan by loosely rolling around rolling pin. Center rolling pin over pie pan and unroll, easing dough into pan. Trim, leaving 3/4-inch overhang. Fold edge under and flute as desired. Set aside.
Combine butter, brown sugar, corn syrup and maple syrup for filling in a large bowl and beat until well blended.
Beat in salt, vanilla and eggs. Stir in crushed granola bars, pecans, maple chips and raisins by hand and turn into prepared crust.
Cover crust with pieces of aluminum foil and bake at 425°F for 15 minutes; reduce heat to 350°F and bake for 30 to 40 minutes more or until filling is set and crust is golden. Cool and chill.
Serve with sweetened whipped cream, if desired.
Makes one 9-inch pie.
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