No. 45 - Raisin & Maple Crunch Pie - Saving Room for Dessert

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This pie turned out so unique and delicious. I wasn’t really sure what to expect but these flavors really blend together marvelously! This pie was a first place winner in the Amateur Division of the 2009 Crisco National Pie Championships.

To whip up this easy pie, you’ll need butter, brown sugar, corn syrup, maple syrup, salt, vanilla, eggs, crunchy granola bars, pecans, butterscotch chips and raisins.

In a large mixing bowl combine the melted butter, brown sugar, corn syrup and maple syrup. Whisk until blended.

Next mix in the salt, vanilla and eggs.

Stir in the crushed granola bars, pecans, butterscotch chips and raisins. Blend with a large spatula just until mixed together.

Pour the filling into a 9-inch unbaked pie crust.

Cover the edges of the crust with foil and bake in a preheated 425 degrees oven for 15 minutes. Reduce the heat to 350 degrees and bake for an additional 30-40 minutes or until the filling is set and the crust is golden brown. Cool to room temperature and chill. Serve with sweetened cream if desired.

Raisin & Maple Crunch Pie
(Adapted from a recipe by Patricia Lapiezo, First Place Winner of the 2009 Crisco National Pie Championship Amateur Division)

1 unbaked 9-inch deep dish pie crust

1/2 cup unsalted 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 butterscotch flavored chips
1 cup raisins

Preheat oven to 425 degrees. Combine the melted butter, brown sugar, corn syrup and maple syrup in a large bowl. Beat until well blended. Beat in salt, vanilla and eggs. Next stir in the crushed granola bars, pecans, butterscotch chips and raisins with a large spatula. Do not over-mix. Pour the filling into the prepared crust. Cover the outside edges of the crust with foil. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake for 30-40 minutes or until filling is set and crust is golden brown. Cool and chill.

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Thanks so much for stopping by! I hope you have a lovely week and a fantastic Monday!

Tricia

5 Comments

Christy says

November 9, 2011 at 12:26 am

I can definitely see why this cake is a winner!:) It's just so yummylicious!:D

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Em (WIne and Butter) says

November 8, 2011 at 5:44 pm

oh Tricia all your pies look so delish and Im still harping after that Amaretto cream pie. BUT im committed to trialling baking for my friends wedding cake this weekend… which sadly I dont think the Amaretto pie will work for. Whats your best savoury recipe that I could maybe cook up next week? xox

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thecompletecookbook says

November 7, 2011 at 6:40 pm

This is such a wonderful but oh so fattening time of year! Incredible recipe!<br />Have a happy week.<br />:-) Mandy

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Mary says

November 7, 2011 at 4:53 pm

Do you have any idea how much it made me grin that you converted a Crisco brand recipe winner to NOT include Crisco in the recipe? 😉 I love it! The pie looks delicious.

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Tanna at The Brick Street Bungalow says

November 7, 2011 at 12:41 pm

Hmmmm… now, that is an interesting combination!! Evan and I love mincemeat pies, so I'm thinking this one would be a winner for us, too. (only slightly similar… with raisin-y fruitiness). Thanks, Tricia! Have a great week! Tanna

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No. 45 – Raisin & Maple Crunch Pie

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5 Comments