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1
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle.
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2
Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
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3
Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
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4
Using your thumb and index finger, crimp the edges of the pie shell.
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5
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
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6
Set the pie shell to the side while you make the filling.
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7
To prepare the filling, using an electric mixer on medium speed, mix together the melted butter, corn syrup, eggs, brown sugar, and vanilla.
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8
Reduce the speed to low and add the chopped pecans, raisins, oatmeal, and butterscotch chips to the mixture, thoroughly incorporating them.
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9
Place the raisin mixture into the pie shell, distributing it evenly.
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10
To bake, place the pie plate on a baking sheet and bake for 45 to 50 minutes, or until the pie is firm in the middle.
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11
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 hour before drizzling with caramel sauce and serving.
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12
Raisin Crunch Pie is best served at room temperature.
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13
It can be stored in the refrigerator for up to 5 days.
