Pecan-Raisin Pie

Oxmoor House
one 9-inch pie


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1 teaspoon sugar
2 eggs, separated
3/4 cup sugar
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans
1/2 cup golden raisins
1/4 cup butter or margarine, melted
2 teaspoons white wine vinegar
1 cup whipping cream, whipped


Roll dough to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; trim edges. Fold edges under, and flute. Prick bottom and sides of shell with fork. Sprinkle bottom of pastry shell with 1 teaspoon sugar. Set aside.

Beat egg yolks in a medium mixing bowl until thick and lemon colored. Sift together 3/4 cup sugar, cloves, cinnamon, and nutmeg; add to egg yolks, mixing well. Stir in pecans, raisins, and butter. Mix well.

Beat egg whites (at room temperature) until stiff peaks form. Gradually fold into pecan mixture, adding vinegar during folding process.

Pour pecan mixture into prepared pastry shell. Bake at 400° for 10 minutes. Reduce heat to 350°, and bake an additional 25 minutes. Cool slightly, and serve with whipped cream.

Created date

February 2010