Raisin Pecan Pie
Total TimePrep: 20 min. + chilling Bake: 35 min. + cooling
- 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
- 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.
Editor's NoteLet pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Nutrition Facts1 piece: 524 calories, 30g fat (16g saturated fat), 130mg cholesterol, 275mg sodium, 61g carbohydrate (44g sugars, 2g fiber), 6g protein.
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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