Ingredients:
Crust
3/4 cup crushed saltine crackers (about 18)
1-1/4 cup coarsely chopped pecans
1 tablespoon orange zest
1-1/2 teaspoons ground cinnamon
3 tablespoons sugar
2 tablespoons butter flavor CriscoŽ
2 tablespoons butter, softenedFilling
1/2 cup fresh-squeezed orange juice
1/2 cup California fiesta or flame raisins
1/4 cup California golden raisins
1 tablespoon maple syrup
1/2 teaspoon cinnamon 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
1-1/2 teaspoons vanilla extract
1 tablespoon orange zest
2 tablespoons butter, melted
1/4 cup chopped dates
1/4 cup chopped pecans
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Directions:
Crust
Preheat oven to 350oF. In large bowl, combine crushed
crackers, chopped pecans, zest, cinnamon and sugar;mix
together. Add shortening and butter. By hand, mix together
well. Turn into lightly greased 9-inch pie pan and press
evenly over bottom and up sides. Set aside.
Filling
In medium saucepan, combine orange juice, raisins, maple
syrup and cinnamon extract. Cook over low heat until raisins
are plump, about 30 minutes. With slotted spoon, drain and
spread 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 crust. Sprinkle pecans over all.
Set pie pan on cookie sheet and cover edge of crust with
strips of foil. Bake at 350oF for 25 minutes; remove foil
and bake for another 10 to 15 minutes, until filling is set
and crust is golden. Cool on wire rack. Garnish with candied
orange peel, if desired.
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