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. Flatten into a disc; cover with plastic wrap and chill for 30 minutes or up to 2 days.
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. 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.
Preheat oven to 425°F. Combine butter, brown sugar, corn syrup and maple syrup for filling in a large bowl and beat until well blended. Then, beat in salt, vanilla and eggs. Stir in crushed granola bars, pecans, maple chips and raisins by hand and turn into prepared crust. 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. Cool and chill. Serve with sweetened whipped cream, if desired.
Note: Crisco® Butter Flavor All-Vegetable Shortening preferred.
- 11/2 Cups all-purpose flour
- 1/4 Cup powdered sugar
- 6 Tablespoons finely chopped pecans
- 1 Teaspoon salt
- 1/2 Cup butter flavor all-vegetable shortening*
- 4 to 8 tablespoons ice water
- 1/2 Cup 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 maple or butterscotch flavored chips
- 1 Cup California raisins