Raisin Pecan Pie
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, room temperature
- 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
Reviews
When I was growing up through my 40's, my Mother made this pie every time I saw my family. She called it Company Pie. Absolutely marvelous!
This is very similar to one I grew up with and called "Japanese Fruit Pie". It had coconut (and raisins and pecans) but no spices. I'll have to try this one sometime.
It's strange to me that this 'raisin' pie would represent Tennessee as one of it's best recipes. I've lived here my whole life and I've never heard of anything like this. There are so many wonderful foods and desserts here, this is surprising!
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.