Raisin Pecan Pie Diabetic Recipes

RAISIN PECAN PIE

Raisin Pecan Pie image

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

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 12

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

Steps:

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 350°., Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain. In a large bowl, beat eggs, sugar, melted butter, vinegar, vanilla and spices until blended. Stir in pecans and drained raisins. Pour into crust., Bake on a lower oven rack until filling is set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 524 calories, Fat 30g fat (16g saturated fat), Cholesterol 130mg cholesterol, Sodium 275mg sodium, Carbohydrate 61g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.

RAISIN PECAN PIE (DIABETIC)

Raisin Pecan Pie (Diabetic) image

Make and share this Raisin Pecan Pie (Diabetic) recipe from Food.com.

Provided by Bluenoser

Categories Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 unbaked pie shell (9 inch)
1 1/2 cups evaporated skim milk
1/4 cup sugar substitute
1 tablespoon butter
4 eggs
2 teaspoons cornstarch
1/4 teaspoon salt
1 cup pecans, chopped
1 teaspoon vanilla
1/3 cup raisins

Steps:

Prepare but do not bake pie shell.
Combine milk, sugar replacement, butter, eggs, cornstarch and salt in heavy saucepan.
Cook and stir over medium-low heat til well blended and slightly thickened.
Remove from heat.
Stir in pecans and vanilla, and allow filling to rest 10 minutes.
Sprinkle raisins on bottom of unbaked pie shell and pour pecan mixture on top.
Bake 375F 45-50 mins or til knife inserted in centre comes out clean.

DIABETIC PECAN PIE

Diabetic Pecan Pie image

Make and share this Diabetic Pecan Pie recipe from Food.com.

Provided by Northern_Reflectionz

Categories Dessert

Time 55m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1 unbaked pie shell
1 (1 g) packet plain gelatin
1/3 cup unsweetened applesauce
3 tablespoons water
2 tablespoons cornstarch
3 eggs
2 teaspoons vanilla
2 tablespoons very strong coffee (prepared, not grounds) or 2 tablespoons brewed espresso (prepared, not grounds)
24 pecan halves
1/2 cup frozen apple juice concentrate (thawed)
1/2 cup granular fructose (or diabetic sugar)

Steps:

Make fruit sweetener: mix together 1/2 cup frozen apple juice concentrate (thawed) PLUS 1/2 cup granulated fructose or diabetic sugar.).
Prepare pastry and place in 9-inch pie pan. In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.
In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves. Bake 30-40 minutes (until custard is set) at 375°F Cool slightly before cutting.

Nutrition Facts : Calories 208.3, Fat 10, SaturatedFat 2.2, Cholesterol 63.5, Sodium 119.9, Carbohydrate 26.8, Fiber 1.1, Sugar 14.9, Protein 3.5

APPLE, PECAN AND RAISIN PIE

Apple, Pecan And Raisin Pie image

Provided by R. W. Apple Jr.

Categories dessert

Time 2h

Yield One 9-inch pie

Number Of Ingredients 11

Ingredients

1/2 pound (2 sticks) plus 3 tablespoons cold unsalted butter
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon sugar
1/8 to 1/4 cup ice water
6 large red Delicious apples, peeled, cored and sliced
3/4 cup coarsely chopped pecans
3/4 cup raisins
1 1/2 teaspoons ground cinnamon
1 1/2 cups packed light brown sugar
1 cup old-fashioned (not quick-cooking) oatmeal

Steps:

Thinly slice 1/4 pound (1 stick) of the butter, and place in freezer until well chilled. In the bowl of a food processor, combine 1 1/4 cups of the flour, salt, sugar and butter from freezer. Pulse until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water drop by drop until the dough just holds together. Transfer dough to a mixing bowl, and shape into a ball. On a lightly floured surface, roll out dough to 1/8 inch thickness. Fit into a nonstick or lightly buttered 9-inch pie plate, and trim the edge with a sharp knife. Lightly cover with plastic wrap, and refrigerate.
In a large saute pan over medium heat, melt 3 tablespoons of the remaining butter. Add apple slices, and saute until soft, 10 to 15 minutes. Remove from heat, and allow to cool.
Heat oven to 325 degrees. In a mixing bowl, combine pecans, raisins, cinnamon and 3/4 cup of light brown sugar. Mix well. Add apples, toss lightly and set aside. Slice remaining 1/4 pound (1 stick) butter, and place in the bowl of a food processor. Add remaining 1/2 cup flour, and pulse until mixture resembles coarse meal. Transfer to a mixing bowl, and add remaining 3/4 cup light brown sugar, and oatmeal; mix well.
Spoon apple mixture into chilled pie shell. Cover with oatmeal topping. Bake on a middle oven rack until crust is golden brown and filling is slightly bubbly, about 1 hour. Allow to cool before serving.

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