Raisin Pecan Pie

Name: Raisin Pecan Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings.
Ingredients: Pastry for single-crust pie (9 inches); 1/2 cup boiling water; 1/2 cup golden raisins; 3 large eggs, room temperature; 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

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

Ingredients

Pastry for single-crust pie (9 inches)
1/2 cup boiling water
1/2 cup golden raisins
3 large eggs, room temperature
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 crust 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 crust.
Bake on a lower oven rack until filling is set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

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. Cover and refrigerate 1 hour.

Editor's Note

Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

Nutrition Facts

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

Reviews

Click stars to rate

Average Rating:

duckmichelle

Sep 27, 2019

It's strange to me that this 'raisin' pie would represent Tennessee as one of it's best recipes. I've lived here my whole life and I've never heard of anything like this. There are so many wonderful foods and desserts here, this is surprising!
Rellierae

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.