- Cook Time
- Prep Time
- 8 ServingsServings
- 1-1/2 c. all-purpose flour
- 1/4 c. powdered sugar
- 6 tbsp. finely chopped pecans
- 1 tsp. salt
- 1/2 c. butter flavor all-vegetable shortening
- 4 to 8 tablespoons ice waterFilling
- 1/2 c. butter, melted
- 1/2 c. packed light brown sugar
- 1/2 c. light corn syrup
- 1/4 c. maple syrup
- 1/8 teaspoon salt
- 1/2 tsp. vanilla
- 3 eggs, lightly beaten
- 4 crunchy granola bars, crushed (about 3/4 cup)
- 1/2 c. chopped pecans
- 1/4 c. maple or butterscotch flavored chips
- 1 c. California raisins
1 For crust, 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
2 Flatten into a disc; cover with plastic wrap and chill for 30 minutes or up to 2 days.
3 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 9-inch deep dish pie pan and about 1/4-inch thick.
4 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.
5 Preheat oven to 425°F. Combine butter, brown sugar, corn syrup and male syrup for filling in a large bowl and beat until well blended.
6 Then, beat in salt, vanilla and eggs. Stir in crushed granola bars, pecans, maple chips and raisins by hand and turn into prepared crust.
7 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.
8 Cool and chill. Serve with sweetened whipped cream, if desired.
Source: California Raisin Marketing Board