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; 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
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.

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.

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.

Originally published as French Raisin Pecan Pie in Taste of Home November 2015

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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.