California Raisin Maple Crunch Pie (5 Stars)

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California Raisin Maple Crunch Pie
1/28/12

Pcan Crunch

Making the crust

Making the filling

I decided to take pie making up a notch so I joined the American Pie Council. Turns out that the Council holds a pie festival and pie championship every year. I just received my first newsletter with some great recipes. This one is by Patricia Lapiezo who won first place in the Amateur Division California Raisin Category in 2009. The picture looks great.

Crust: Pecan Crunch

In the Oven

1-1/2 cups flour
1/4 cup powdered sugar
6 Tablespoons finely chopped pecans
1 teaspoon salt
1/2 cup shortening
6 Tablespoons buttermilk

Filling:
1/2 cup butter, melted
1/2 cup packed light brown sugar

Serving time

1/2 cup light corn syrup
1/4 cup maple syrup
1/8 teaspoon salt
1/2 teaspoon vanilla
3 eggs
1 cup of crushed pecan granola bars
1/2 cup chopped pecans
1/2 cup butterscotch flavored chips
1 cup California raisins

For crust, combine dry ingredients and mix. Add shortening then mix until coarse pea-sized chunks. Add buttermilk 1 teaspoon at a time. Chill for 30 minutes.

For filling, combine butter, brown sugar, corn syrup, maple syrup and beat until blended. Add salt, vanilla, and eggs and beat. Add crushed granola bars, pecans, butterscotch chips, and raisins and stir. Turn into crust shell. Bake at 425 F for 15 minutes, reduce heat to 350 F and bake for 30 minutes or until filling is set and crust is golden.