French Canadian Maple Sugar Pie

1/2 recipe Flaky Butter Crust
3 eggs
3/4 cup plus 2 tablespoons firmly packed brown sugar
3/4 cup pure maple syrup
6 tablespoons butter, melted
1/4 cup plus 1/2 cup brewed tea
2 tablespoons apple cider vinegar
Pinch of salt
3/4 cup coarsely chopped almonds
1/2 cup golden raisins, coarsely chopped (raisins are optional - if not using, additional 1/2 cup of tea above is not needed)

Prepare the pie shell according to the directions, line a 9-inch pie plate with the pastry, and refrigerate or freeze.  Heat the oven to 450° F. 

Whisk together the eggs and sugar in a large bowl.  Add the maple syrup, butter, 1/4 cup tea, vinegar, and salt, whisking until smooth.  Stir in the almonds.  Plump the raisins in remaining 1/2 cup of tea by microwaving for 1-2 minutes.  Drain raisins and add them to the mixture.

Place the pie shell on a heavy baking sheet and pour in the filling.  Place on the center rack of the oven and bake for 10 minutes.  Then reduce oven temperature to 350° F and continue to bake until the center is set, about 25 minutes.  Cool on a wire rack.  Serve warm or at room temperature.

Serves 8-10.

From Maple Syrup Cookbook by Ken Haedrich, with a few changes