Maple "Butter Tart" Pie

 

I've taken the butter tart, a national favorite, added the distinctly Canadian flavor of maple syrup and stretched the whole lot into a full sized pie. Our family usually sends leftover dessert out to friends and neighbors but not a crumb of this one left the house; we all scarfed the entire thing down in 24 hours. Absolutely delicious!

 

 

For the pie crust

Pastry:
Sufficient for two 10 inch pie shells. (freeze the second one for later)

1 cup very cold butter cut into small cubes
2 ½ cups flour
½ tsp salt
1/4 – 1/3 cup ice water (Only enough to make a dough form.)

Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible. Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.
You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate. Trim and flute the edges as desired. 

 

For the filling:

Whisk together until the brown sugar is dissolved:

4 eggs

3/4 cup brown sugar

2 tsp vanilla extract
1/2 cup melted butter (not margarine)

3/4 cup maple syrup

1/2 cup dark corn syrup

 

stir in

 

3/4 cup raisins

Pour into the prepared pastry crust and bake at 350 degrees for about 40 minutes or until the middle is set and wobbles like jelly. Cool completely before serving.