Preheat the oven to 300˚F. Oil a 8-9'' removable bottom tart pan with a light coat. Line the bottom with parchment and set aside.
In a small bowl, heat coconut oil until just melted; set aside to cool. In a medium size bowl, whisk together oat flour, almond flour, salt and clove. Once coconut oil is cool, add peanut butter and honey, mix well. Create a well in the center of the oat/almond flour mixture, pour the coconut oil mixture in and stir until combined.
Spread dough even across the bottom of the tart pan. With your hands, a tart tamper, or the back and side of a small measuring cup, press the mixture firmly into the bottom and up the sides of the pan. Place in the freezer for 20 minutes.
On the center oven rack, bake the crust for about 12-15 minutes until golden and fragrant. Let cool on a wire rack.
Sour Cream Raisin Filling
In a small saucepan over medium-high heat, bring 1/4 cup bourbon (or water) and 1½ cups raisins to a boil, reduce heat to low and continue cooking until most of the liquid is absorbed, no longer than 10-15 minutes. Drain raisins and set aside.
In a medium-size saucepan, combine sugar, cornstarch, salt and clove together. Whisk in sour cream, egg yolks, orange juice, zest, and seeds from vanilla bean. Run a spatula along the corners and bottom of the saucepan, making sure the mixture is well combined.
Place the saucepan over medium-high heat and cook. Whisk nonstop until the mixture thickens and boils. Continue stirring for 45-60 seconds. Remove from heat. Stir in drained raisins, then spatula filling into the cooled tart shell and smooth.
Let cool for ten minutes on a wire rack. A couple options for preventing a skin from forming:- press a piece of plastic over the surface (leaving little gaps or air pockets) of the pie. - glide a piece of butter lightly across the surface of the pie, then press a (preferably unbleached) a piece of parchment paper over (leaving little gaps or air pockets) the pie.Place the pie back on the wire rack and continue to let cool, then refrigerate for at least 4 hours or overnight.
Bourbon Brown Sugar Whipped Cream
About 15 minutes before ready to serve, chill a medium-size (preferably deep glass or metal) bowl and the beaters from your electric mixer in the freezer.
Combine heavy whipped cream, brown sugar and bourbon (if using) in a measuring cup and stir until brown sugar is mostly dissolved. Place back in refrigerator for remaining 15 minutes.
Remove the cream mixture from the refrigerator and stir once more. Using an electric stand or handheld mixer, starting on medium in the medium bowl, beat the cream mix, bourbon, orange juice, vanilla and clove untilit starts to thicken. Increase the speed to medium-high and continue to stiff peaks form. Avoid over beating. Place the whipped cream in the refrigerator until ready.
Spread or pipe whipped cream over the tart. Slice and enjoy!
Notes
Crust adapted from Oh, Lady Cakes. Pie adapted from this southern pie book.
I use creamy natural peanut butter (Kirkland organic)
a standard tart dough works too!
for the raisins, hot water can be used in place of bourbon.
omitting the bourbon within the whipped cream will still make an amazing topping.
store refrigerated and airtight for ultimate freshness.