The best delicious Raisin – Pecan Pie – Sl 10/87 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Raisin – Pecan Pie – Sl 10/87 recipe today!
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1 ea Pastry for a 9″ pie 1/2 ts Ground cinnamon
3 ea Eggs; beaten 2/3 c Raisins
1/2 c Butter or margarine; melted 1/2 c Pecans; chopped
2 tb Vinegar 1 ts Vanilla extract
1 1/2 c Sugar Whipped cream (optional)
Roll pastry to 1/8″ 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.
Yields
1 9″ pie
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