Yield: 6 servings
|½ \N||11 oz. pkg. pie crust mix|
|1 cup||Golden raisins|
|1 cup||Chopped pecans|
|¾ \N||Stick butter|
|¾ cup||Packed light brown sugar|
|1 teaspoon||Distilled white vinegar|
|\N \N||Spiked Whipped Cream (below)|
Preheat oven to moderate (350 degrees).Prepare pie crust mix following package directions for a 9" pastry shell with fluted edge. Toss together raisins,pecans and flour in a medium size bowl until raisins and pecans are well coated with flour. Beat together butter and brown sugar in a large bowl until well blended.Add egg yolks,one at a time,beating well after each addition.Add whiskey,vinegar,cinnamon,nutmeg and allspice; blend well.Stir in raisin nut mixture.Set aside. Beat egg whites and salt in a medium size bowl with an electric mixer at high speed until soft peaks form.Fold whites into raisin nut mixture.Pour into pastry shell. Bake in oven for 35 minutes or until slightly puffed and set. Serve warm or at room temperature with Spiked Whipped Cream. Spiked Whipped Cream: Beat together one cup heavy cream,2 tbsp. sugar and 2 tsp.
whiskey in a medium size bowl until soft peaks form.NOTE: The whiskey does not cook out of the Spiked Whipped Cream,so do not offend with this recipe.