Raisin Pecan Pie Recipe

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Raisin Pecan Pie Recipe
Raisin Pecan Pie Recipe photo by Taste of Home
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Raisin Pecan Pie Recipe

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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.

Popular Videos

  • 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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MY REVIEW
Rellierae User ID: 1272249 285611
Reviewed Mar. 25, 2018

"This was a family favorite, especially for holidays and company. Like most Southern pies, it is VERY rich. We called it French Nut pie. My cousin served it to French company once and they assured her there was nothing French about it. They don't know anything about pecans! We love it anyway."

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