Oatmeal Raisin Cookie Pie

Ingredients:

• 1 chilled 22cm pie crust, or make your own dough according to your recipe
• 1 tbsp. premium flour + extra for working with the dough
• 3/4 cup light brown sugar
• 10 tablespoons unsalted butter, room temperature
• 1 large egg
• 2 tsp vanilla extract
• 1 teaspoon ground cinnamon
• 0.5 tsp freshly grated nutmeg
• 1 cup rolled oats + extra for sprinkling
• 3/4 cup dark and/or golden raisins
• Vanilla ice cream or sweet whipped cream, with sugar

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 175°C.
2. On a lightly floured work surface (or between two sheets of floured parchment paper), roll the dough into a 30cm circle. Place the dough in a 22cm glass pie pan and flute the edges, if desired. Refrigerate for 30 minutes.
3. Line the pie crust with foil, fill it with pie weights, and bake until the edges begin to brown, about 15 minutes. Remove the foil and weights and continue baking until the crust is golden brown, about 10 more minutes. Cool completely on a wire rack, about 15 minutes more.
4. Combine the sugar, butter, egg, flour, vanilla extract, cinnamon, nutmeg, and 1/4 teaspoon salt in a food processor. Process until smooth. Add the oats and raisins and pulse a few times to chop the raisins.
5. Spoon the filling into the prepared pie crust and spread it evenly. Bake until the top is deep golden brown and a knife inserted into the center comes out clean, 35-40 minutes. Cool on a wire rack for at least 1 hour if serving warm, or let cool completely and serve at room temperature. Top with a scoop of ice cream or a dollop of whipped cream.