Raisin Crunch Pie

1. 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.

2. 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.

3. 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.

4. 4

   Using your thumb and index finger, crimp the edges of the pie shell.

5. 5

   Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.

6. 6

   Set the pie shell to the side while you make the filling.

7. 7

   To prepare the filling, using an electric mixer on medium speed, mix together the melted butter, corn syrup, eggs, brown sugar, and vanilla.

8. 8

   Reduce the speed to low and add the chopped pecans, raisins, oatmeal, and butterscotch chips to the mixture, thoroughly incorporating them.

9. 9

   Place the raisin mixture into the pie shell, distributing it evenly.

10. 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.

11. 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.

12. 12

    Raisin Crunch Pie is best served at room temperature.

13. 13

    It can be stored in the refrigerator for up to 5 days.

* Per serving · 4 servings · Values may vary.