Butter Tart Pie

4.65 from 17 votes

Butter Tart Pie is simply a larger version of Canada's favorite sweet treat, the Butter Tart. Filled with plump raisins and a sweet, gooey filling.

Prep Time30

Cook Time40

Cooling Time2

Total Time3 10

Course: Dessert

Cuisine: Canadian

Keyword: butter, Butter tart, Canadian, dessert, pie, raisins, vegetarian

Servings:

Calories: 290kcal

1 cup raisins
½ cup (1 stick) unsalted butter softened
½ cup brown sugar
⅛ teaspoon salt
1 cup corn syrup
2 large eggs lightly beaten
1 teaspoon vanilla extract
1 uncooked pie crust (store bought or made from your favorite recipe - use a Gluten Free crust to make this recipe Gluten Free)

Place 1 cup raisins in a small bowl. Pour enough boiling water over the raisins to cover by at least 1 inch. Let sit at room temperature until softened and plump. Drain completely.
Move oven rack to the middle position and heat to 400°F.
Cream together 1/2 cup (1 stick) unsalted butter, 1/2 cup brown sugar, and 1/8 teaspoon salt on medium-high speed in a stand mixer until light and fluffy. Add 1 cup corn syrup and continue mixing at medium-high speed until smooth. Add 2 large eggs and 1 teaspoon vanilla extract and beat again until mixed.
Roll the pie dough into a 9 inch pie dish. Spread the drained raisins over the pie crust. Pour the filling into the pie crust. Use your fingers to flute the edges of the pie crust. Place the pie dish onto a baking sheet.
Using a long piece of aluminum foil rolled into a 2-3 inch wide piece, gently cover the edges of the pie crust. Cook for 25 minutes, then remove the foil, but don't discard it yet. Continue cooking for an additional 20-25 minutes, until the filling is bubbling and golden brown and the edges of the pie crust are golden brown. Keep an eye on the pie crust after the foil is removed, and if it begins to brown too much before the filling is done, replace the foil cover.
Let pie cool to room temperature, then chill until ready to serve. (The pie can be served at room temperature, but I prefer it chilled)