Raisin Pecan Pie
TOTAL TIME: Prep: 20 min. + chilling Bake: 35 min. + cooling
YIELD: 8 servings.
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
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Pastry for single-crust pie (9 inches)
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1/2 cup boiling water
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1/2 cup golden raisins
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3 large eggs, room temperature
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1-1/2 cups sugar
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1/2 cup butter, melted
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2 teaspoons cider vinegar
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1 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground cloves
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1/4 teaspoon ground nutmeg
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1/2 cup chopped pecans
Directions
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1.
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°.
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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 crust.
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3.
Bake on a lower oven rack until filling is set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts
1 piece: 524 calories, 30g fat (16g saturated fat), 130mg cholesterol, 275mg sodium, 61g carbohydrate (44g sugars, 2g fiber), 6g protein.
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