Raisin Pecan Pie Recipe
Raisin Pecan Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I remember my Grandmother Voltie and Great-Aunt Ophelia making this southern-style pie for Thanksgiving. It was always one of the many cakes and pies lined up for dessert. —Angie Price, Bradford, Tennessee
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 35 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 35 min. + cooling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1/2 cup boiling water
  • 1/2 cup golden raisins
  • 3 large eggs
  • 1-1/2 cups sugar
  • 1/2 cup butter, melted
  • 2 teaspoons cider vinegar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped pecans

Directions

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 350°.
Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain. In a large bowl, beat eggs, sugar, melted butter, vinegar, vanilla and spices until blended. Stir in pecans and drained raisins. Pour into pastry shell.
Bake on a lower oven rack 35-40 minutes or until filling is set. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as Raisin Pecan Pie in Taste of Home November 2015, p66

Nutritional Facts

1 piece: 524 calories, 30g fat (16g saturated fat), 130mg cholesterol, 275mg sodium, 61g carbohydrate (44g sugars, 2g fiber), 6g protein.

  • Pastry for single-crust pie (9 inches)
  • 1/2 cup boiling water
  • 1/2 cup golden raisins
  • 3 large eggs
  • 1-1/2 cups sugar
  • 1/2 cup butter, melted
  • 2 teaspoons cider vinegar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped pecans
  1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 350°.
  2. Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain. In a large bowl, beat eggs, sugar, melted butter, vinegar, vanilla and spices until blended. Stir in pecans and drained raisins. Pour into pastry shell.
  3. Bake on a lower oven rack 35-40 minutes or until filling is set. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as Raisin Pecan Pie in Taste of Home November 2015, p66

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