Pecan Pie Bars

Crust:
- 1 cup cake flour (250 mL)
- 1/4 cup sugar (60 mL)
- 2 Tbsp cornstarch (30 mL)
- 1/4 tsp salt (1 mL)
- 1/4 cup canola oil (60 mL)
Filling:
- 2 eggs
- 1 1/2 cup dark brown sugar, packed (375 mL)
- 1/4 cup + 1 Tbsp canola oil (75 mL)
- 1/2 tsp cider vinegar (2 mL)
- 3/4 tsp vanilla extract (4 mL)
- 3/4 cup raisins (175 mL)
- 1/2 cup chopped pecans (125 mL)
Crust:
1. Prepare an 8″x 8″ (20 x 20 cm) baking pan by spraying lightly with cooking spray. Preheat oven to 275ºF (140ºC).
2. Whisk flour, sugar, cornstarch and salt in a medium bowl. Pour in the oil and cut into flour until combined and crumbly. Press firmly and evenly into bottom of prepared pan. Bake until lightly brown at edges, 12-15 minutes. Remove from oven and allow to cool to the touch.
Filling:
1. Increase temperature of oven to 350ºF (180ºC). Whisk eggs, sugar, oil, vinegar and vanilla in a large bowl until smooth. Stir in raisins and pecans. Pour over cooled crust, spreading evenly. Bake until filling is set and brown, 35-40 minutes. Cool completely before cutting into squares. They freeze very well.