Crust
Process crackers and pecans, separately, in food processor until fine. Return to processor and add sugar, salt, orange zest, and cinnamon; blend well. With food processor running, add melted shortening and blend well. Then, add water a little at a time pulsing after each addition until forms a ball. Press mixture evenly into lightly greased 9-inch glass pie pan.
Filling
In medium saucepan, combine orange juice, raisins, maple syrup, cinnamon extract and butter extract. Cook over low heat until raisins are plump, about 30 minutes. With slotted spoon, drain and spoon raisins into prepared crust.
Combine flour and sugars in mixing bowl; mix well. Add eggs, syrups, vanilla extract, orange zest and melted butter, stirring until well blended. Stir in dates and spoon mixture evenly over raisins in pie crust. Sprinkle pecans over all.
Set pie pan on cookie sheet and cover edge of crust with strips of foil. Bake at 350°F for 25 minutes; remove foil and bake for another 10 to 15 minutes, until filling is set and top is golden. Cool on wire rack. Garnish with candied orange peel, if desired.
Notes:
1. Crisco® Butter Flavor All-Vegetable Shortening preferred.
2. Just as good with California natural raisins.
Ingredients
Crust
- 18 saltine crackers, crushed (3/4 cup)
- 1 Cup pecans, toasted and ground (1-1/4 cups ground)
- 1/4 Cup sugar
- 1 Tablespoon orange zest
- 11/2 Teaspoons ground cinnamon
- 5 Tablespoons butter flavor all-vegetable shortening*, melted
- 2 Tablespoons water
Procedure
Filling
- 1/2 Cup fresh-squeezed orange juice
- 1/2 Cup California Fiesta and Flame raisins*
- 1/4 Cup California golden raisins
- 1 Tablespoon maple syrup
- 1/2 Teaspoon cinnamon extract
- 1/2 Teaspoon butter extract
- 1/3 Cup flour
- 1/4 Cup sugar
- 2 Tablespoons light brown sugar
- 2 eggs, beaten
- 1/4 Cup light corn syrup
- 2 Tablespoons maple syrup
- 11/2 Teaspoons vanilla extract
- 1 Tablespoon orange zest
- 2 Tablespoons butter, melted