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
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 12
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.
PECAN-RAISIN ROLLS
These sweet yeasted breakfast buns may be prepared and refrigerated in muffin tins overnight so they are oven-ready after one last rise the next day.
Provided by David Tanis
Categories breakfast, brunch, snack, breads, pastries
Time 2h
Yield 12 rolls
Number Of Ingredients 14
Steps:
- Prepare the dough: Put milk in a mixing bowl and stir in yeast and sugar. Leave until mixture begins to bubble, about 10 minutes.
- Whisk in salt, beaten egg and melted butter, then stir in flour until a rough dough forms. Knead dough until smooth, soft and satiny, about 5 minutes. Cover with plastic wrap and let rise until doubled, about 1 hour.
- Butter a standard 12-muffin tin. Punch down dough and turn out onto a lightly floured surface. Roll out to a rectangle approximately 12 by 8 inches.
- Prepare the filling: Mix together brown sugar, cinnamon, pecans and raisins. Sprinkle mixture evenly over rolled-out dough.
- As if rolling up a carpet, roll dough tightly into a 12-inch-long cylinder. Cut into 12 equal pieces, about 3 ounces each. Set dough pieces flat side down into buttered muffin tin and paint each lightly with egg wash. (At this point, unbaked rolls may be wrapped in plastic and refrigerated overnight, to be baked the next day if you'd like.)
- Heat oven to 350 degrees. Loosely cover muffin tin with plastic wrap and put in a warm place to rise. Let rolls rise until doubled, about 45 minutes. Paint rolls lightly with egg wash, place tin on a baking sheet and bake for 25 minutes, until tops of rolls are well browned. Remove from oven and let sit for 5 minutes.
- Carefully invert hot muffin tin over a baking sheet. Use a fork if necessary to help remove rolls from tin. (Be careful: The hot caramelized sugar on rolls will cause a bad burn if dripped on skin.) If desired, make topping by combining sugar and cinnamon, and sprinkle rolls with the topping while still warm. Let rolls cool bottom side up on baking sheet.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 16 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 181 milligrams, Sugar 48 grams, TransFat 0 grams
RAISIN PIE
To top off many meals, Mother baked an amazing array of pies-there was something to satisfy everyone's tastes. Besides my favorite-this Raisin Pie recipe-there was one each of pumpkin, mincemeat, pecan, apple and cherry. We had scrumptious leftovers for days! -Patricia Baxter, Great Bend, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a saucepan, stir together sugar and flour. Add water and mix well. Stir in raisins, salt and cinnamon; cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Remove from heat and stir in butter. Pour into a pastry-lined 9-inch pie plate. Top with lattice crust, or cover with top crust and cut slits for steam to escape. Bake until crust is golden brown, about 45 minutes.
Nutrition Facts : Calories 467 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 367mg sodium, Carbohydrate 82g carbohydrate (50g sugars, Fiber 2g fiber), Protein 3g protein.
EXQUISITE PIE
I've had this recipe FOREVER and it's never failed. I've never had any leftovers.
Provided by Adam
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large mixing bowl combine eggs, sugar, and butter. Beat until smooth. Add vinegar, vanilla, and lemon juice. Mix thoroughly. Fold in pecans, coconut, and raisins. Pour mixture into pie shells.
- Bake in preheated oven for 40 minutes or until completely set in center.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 37.4 g, Cholesterol 61.8 mg, Fat 18.4 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 6.5 g, Sodium 174.9 mg, Sugar 26.9 g
OLD FASHIONED RAISIN PIE I
This recipe was given to me 41 years ago by my husband's grandmother.
Provided by Linda
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Combine raisins and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter or margarine. Cool slightly.
- Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
- Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.
Nutrition Facts : Calories 408.8 calories, Carbohydrate 64.6 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 324.7 mg, Sugar 34.9 g
TIPSY RAISIN PECAN PIE
I adopted this from the Recipezaar account. The original was called Oh So Good Pie. It called for golden raisins but I use regular ones. I haven't made the Spiked Cream yet but maybe will the next time :)
Provided by flower7
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Toss together raisins, pecans and flour in a medium size bowl until raisins and pecans are well coated with flour.
- Beat together butter and brown sugar in a large bowl until well blended (I use my stand mixer).
- Add divided egg yolks, one at a time, beating well after each addition.
- Add 2 tablespoons whiskey, vinegar, cinnamon, nutmeg and allspice; blend well. Stir in raisin & nut mixture and set aside.
- Beat egg whites and salt in a medium size bowl with an electric mixer at high speed until soft peaks form (I use my stand mixer for this also).
- Fold whites into raisin & nut mixture. Pour into pie crust.
- Bake for 35 minutes or until slightly puffed and set.
- Serve warm or at room temperature with Spiked Whipped Cream, if desired.
- To make Spiked Whipped Cream: Beat together one cup heavy cream, 2 tablespoons sugar and 2 teaspoons whiskey in a medium size bowl until soft peaks form.
RAISIN PECAN PIE (DIABETIC)
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
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.
APPLE, PECAN AND RAISIN PIE
Provided by R. W. Apple Jr.
Categories dessert
Time 2h
Yield One 9-inch pie
Number Of Ingredients 11
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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