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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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