Raisin - pecan pie - sl 10/87
1 9\" pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Pastry for a 9\" pie |
| 3 | eaches | Eggs; beaten |
| ½ | cup | Butter or margarine; melted |
| 2 | tablespoons | Vinegar |
| 1½ | cup | Sugar |
| ½ | teaspoon | Ground cinnamon |
| ⅔ | cup | Raisins |
| ½ | cup | Pecans; chopped |
| 1 | teaspoon | Vanilla extract |
| Whipped cream (optional) | ||
Directions
Roll pastry to ⅛" thickness on a lightly floured surface. Place in a 9" pieplate; trim off excess pastry along edges. Fold edges under, and flute. Prick bottom and sides of pastry with a fork. Bake at 450F for 3 to 5 minutes. Remove pastry from oven, and allow to cool completely.
Combine beaten eggs, melted butter, vinegar, sugar, and cinnamon, mixing well. Stir in raisins, chopped pecans, and vanilla. Pour into prepared pastry shell. Bake at 350F for 30 minutes or until pie is set. Garnish pie with whipped cream, if desired. Yield: one 9" pie.
Barbara Sims of Tennessee, in October, 1987"Southern Living". Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-01-95