Preparation

1 For crust, combine flour, powdered sugar, finely chopped pecans and salt in mixing bowl; mix together well. Cut in shortening until pea-size chunks. Sprinkle with water, 1 tablespoon at a time, while tossing lightly with a fork until forms a ball

2 Flatten into a disc; cover with plastic wrap and chill for 30 minutes or up to 2 days.

3 Roll dough from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) to a circle 2 inches wider than 9-inch deep dish pie pan and about 1/4-inch thick.

4 Transfer dough to pie pan by loosely rolling around rolling pin. Center rolling pin over pie pan and unroll, easing dough into pan. Trim, leaving 3/4-inch overhang. Fold edge under and flute as desired. Set aside.

5 Preheat oven to 425°F. Combine butter, brown sugar, corn syrup and male syrup for filling in a large bowl and beat until well blended.

6 Then, beat in salt, vanilla and eggs. Stir in crushed granola bars, pecans, maple chips and raisins by hand and turn into prepared crust.

7 Cover crust with pieces of aluminum foil and bake at 425°F for 15 minutes; reduce heat to 350°F and bake for 30 to 40 minutes more or until filling is set and crust is golden.

8 Cool and chill. Serve with sweetened whipped cream, if desired.

Source: California Raisin Marketing Board