eve11 | Sugar coma

My afternoon has not been very productive since about 1:59pm. There were lots of pies for our pi day celebration, and I only took a little bit of some (okay most) of them. I was quite worried about my crusts as they seemed really brittle at the edges but for the actual parts that contained the filling, they came out pretty well, if perhaps a bit grainier than I would have liked. And my oatmeal-raisin pie actually also was both sturdy and set, as well as darn tasty! It was a hit with co-workers as well. I slightly adapted this recipe, as follows:

1 rolled refrigerated pie crust
2 eggs
2 egg yolks
3/4 cup light corn syrup (mine also had vanilla or vanilla flavoring anyway)
1/2 cup packed brown sugar
3 tablespoons melted butter
1 cup quick cooking oats
1/2 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
~1 cup mixed dried cranberries, dark + golden raisins (which happen to come in a convenient 6oz package)
1/2 tsp vanilla
~1/4 cup Heath bar chocolate and toffee bits
~1 tsp fancy hazelnut syrup (same as I used for oatmeal raisin cookies)

put raisins & cranberries in a small pot with water to cover. Bring to a boil and simmer 5 minutes until reconstituted. Drain and set aside.
Preheat oven to 325 degrees F. Unfold pie crust and place in a 9-inch deep dish pie plate.
In a large bowl, beat together eggs, corn syrup, sugar and butter. (I did this with my kitchenaid, however I was also reading that for eg, Pecan pies, you don't want to beat a lot of air into this concoction)
Add remaining ingredients and mix well. Pour into crust. Place on baking sheet.
Bake for 55 to 60 minutes or until top is golden brown and filling is set in center. Cool.