One 9-inch (23-cm) Sunflower Oil Pie Crust

1 1/4 cups (310 ml) raisins

1/4 cup (60 ml) brown sugar

3/4 cup (180 ml) water

1/4 cup (60 ml) maple syrup

Grated zest of 1/2 lemon

1 egg

1 teaspoon (5 ml) vanilla extract

1/2 cup (125 ml) milk

With the rack in the lowest position, preheat the oven to 180 °C (350 °F).

In a saucepan, combine the raisins, brown sugar and water. Bring to a boil and simmer for 5 minutes over medium heat. Remove from the heat and allow to cool.

In a bowl, whisk together the maple syrup, lemon zest, egg, vanilla and milk until the mixture is smooth. Add the raisins.

Roll out the pastry and line a 20-cm (8-inch) pie plate. Cut the remaining dough into strips.

Pour the raisin filling into the pastry and close the top off with lattice strips (see picture).

Bake for about 50 minutes. Allow to cool.

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