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Pecan Raisin Pie adds raisins to a luscious, corn-syrup-free pecan pie filling for a pie that is as unexpectedly wonderful as can be.This is a story of my mother and two life-changing events.

The first occurred when she was in college and learned how to make the perfect pie crust.

The second was a number of years later when, while flipping through that year’s Southern Living cookbook, she stumbled across a recipe for Pecan Raisin Pie.

I suppose you could say that the marriage of these two things – my mother’s pie crust with this most unique pie recipe – pretty much altered the way my family would forever celebrate any holiday.

Now, you think I’m exaggerating.

But no.

I’m not.

Seriously, people, this pie will revolutionize your world.

I am certainly not exaggerating when I tell you that my mother is not allowed in the house at Thanksgiving or Christmas if she does not at least have the ingredients for this pie with her. Who makes this declaration? Her little brother.

Yes, my uncle – a grown man – reverts into a pouting 7-year-old if he does not get his pie. But not just any pie; it must be THIS pie. It is also the pie that somehow, over the years, has become my birthday pie – who needs mediocre cake when you can have PIE?!

So really, what is so spectacular about this pie? Isn’t it just like any other pecan pie recipe?

Well, in short, no.

Firstly, this recipe does not use corn syrup, which is a major ingredient in most pecan pie recipes. The result is that this pie, while still being rich, does not have the heavy stickiness that so often occurs with pecan pie.

Secondly, there is something about the addition of raisins in this filling that creates an element of perfection that you never realized was missing before. The crunchy, toasty pecans pair perfectly with the chewy fruitiness of the raisins; combined with the silky, buttery filling and a perfectly flaky crust…well, say goodbye to pie as you once knew it.

You’re going to be ruined after one bite. Just like my uncle.

Now, I would like to take this opportunity to tell you that there is absolutely NO SHAME in using a pre-made pie crust here.

Can I tell you what brand is the best and is going to taste most like a homemade crust? Honestly, I can’t. Primarily because as long as I have been alive, Momma has been making homemade crusts and the men in our family (I am including my father in this as well as my uncle) would disown her if she tried to pass off ANY bought crust as homemade (we’re serious about our pie around here).

But by all means, you do what you need to do. If that includes giving my mom’s crust recipe (included below) or my Flaky Tender Pie Crust a try, go for it! If it means making best friends with the Pillsbury Doughboy, I promise I won’t tell anybody.

Regardless of your decision on the crust issue, you need to add this pie to your menu this Thanksgiving. Not “should” add or “it would be a good idea” to add; no, you NEED to make this pie. Ok? Good. Glad we got that settled.


4.7 from 3 reviews
Pecan Raisin Pie
 
From Southern Living 1987 Annual Recipes
Yield: One 9-inch pie
Ingredients
For the pie:
  • Pastry for 9-inch pie (recipe below)
  • ½ cup butter, melted
  • 1½ cups sugar
  • 3 eggs, beaten
  • 2 tablespoons vinegar
  • ½ teaspoon cinnamon
  • ⅔ cup raisins
  • ½ cup chopped pecans
  • 1 teaspoon vanilla extract
For my mother's pastry:
  • 1½ cups sifted all purpose flour
  • ½ teaspoon salt
  • ½ cup shortening
  • 4 tablespoons ice cold water
Instructions
To make the pie:
  1. Preheat oven to 450 degrees.
  2. Roll pastry on a lightly floured surface and place in 9-inch pie plate. Prick bottom and sides of pastry with a fork. Bake for 3-5 minutes and remove from oven. Cool.
  3. Lower oven temperature to 350 degrees.
  4. Combine butter and sugar in a saucepan; cook over low heat, stirring constantly, until sugar dissolves. Cool 5 minutes. Stir in eggs and next five ingredients. Pour into prepared pastry shell. Bake for 30 minutes or until pie is set.
To make a perfect pie crust:
  1. Mix flour and salt. With a pastry blender, cut shortening into flour until pieces are the size of small peas. Sprinkle in water. Stir dough with a fork until mixture barely comes together - too much stirring makes a tough crust! Lightly flour board or wax paper. Turn dough onto board and flatten slightly. With a lightly floured rolling pin, roll from the center to outside in all four directions. Lift rolling pin as you get to the edge of dough. Roll until 1 inch larger than pie pan. If baking unfilled, prick pastry well with a fork.
  2. Bake at 450 degrees for 8-10 minutes (unless otherwise directed in your pie recipe).
Notes
This pie crust recipe is rather different than most pie crust recipes by which people swear. Aside from using shortening instead of butter, it does not call for any time to chill. The key here is DO NOT overwork your crust and DO practice. The perfect pie crust is something that takes practice, so keep at it and don't get discouraged.

 

24 Comments

    1. I had this recipe and lost it. So glad to have found it again. I love to bake these up, then they freeze very well. Just remove from freezer and warm in oven. Great to have when you need something good quickly. Also made them and gave as gift during thanksgiving and Christmas holidays .

  1. I tried, twice, no luck. This looks delicious but I’m not really a baker and the first time I tried the sugar and butter got hard when added the eggs. The second time I thought I’d got it but then when I added the eggs they just became scrambled. After wasting 6 eggs I gave up. Maybe I’ll call my mom and ask for some advice. I’m sure the problems were mine and not your recipe.

    1. I am Stephie’s mom, and have made this pie for almost 26 years (multiple times a year). There are a couple of things that you might have done. Make sure that you continually stir the butter and sugar while it is melting, and make sure that the heat is on medium-low. Don’t let it go too long–it isn’t going to become a liquid, and will be rather “thick” (and still a bit grainy). I always have my eggs beaten and ready to go in. Let the butter/sugar cool for just a minute before adding the eggs, and stir, stir, stir while pouring the eggs in. I use a wooden spoon, which makes the stirring easier to get to all the parts of the pan. I really hope this helps. This pie is the bomb!

    2. Use a wire whisk works much better. Let cool a lot before adding eggs. Use apple cider vinegar instead of white vinegar

      Maria

  2. Made it for Thanksgiving at the in-laws and they loved it so much!!
    My father in-law says I have to make it every holiday now because its his new favorite, thanks for the amazing recipe!

  3. I have one questions and four comments:

    1. Should I temper the eggs before I add them?

    1. Pillsbury Pie Crust is the very best not-from-scratch pie crust. I found out about it from a friend who is a culinary celebrity in her church.
    2. Raisins make the pie much more nutritious. They are a good source of iron, potassium and fiber.
    3. Pecans are a good source of protein. Thus, Pecan Raisin Pie is beneficial to your health as well as delicious.
    4. The traditional Thanksgiving menu includes some very healthy foods–turkey, sweet potatoes, cranberries, pumpkin, A homemade Thanksgiving dinner is usually prepared with love and intention and gratitude.

    Is there anything else you would like reframed for you?

    1. Your comments are (as always) perfection. Thanksgiving is basically a diet meal! 😉

      As for your question: Momma does not temper her eggs. She does allow the heated mixture to cool slightly before adding the eggs, but she just goes for it and beats the tar out of them with a wooden spoon. That being said: You may absolutely temper your eggs if you’d feel more comfortable (which I totally understand). It certainly won’t hurt, can only help. 🙂

      xoxo

  4. I had planned to make my traditional Pumpkin Custard pie and my Raisin pie, which you seldom hear people talk about. My recipe is more like a berry pie would be, kind of gooey with grated lemon peel and a crumb top. My grandmother’s recipe I have been baking for many years. Just for kicks I googled Raisin pie, even though I had no intention of altering my plans. That was until I stumbled upon your Raisin Pecan recipe. I thought why not change it up a bit, since I am a big fan of Pecan pie as well. I made your pie first, popped it in the oven while I prepared my pumpkin pie. Early this morning I thought I better sample that new pie before I serve it later today. All I can say is…OH MY!!!!!!! Amazing! This is definitely a keeper.

  5. I must make this pie, I am one that loves raisen pie and also mincemeat pie. I will make this for the hoidays, thank you so much.

  6. I do suggest you add some more information to your method. The sugar does not ever dissolve. The first time I made it, the sugar came to a golden brown and then separated from the butter and crystallized. Specify in the directions about how long this cooking process takes and change the word from “dissolve” to incorporate.
    Secondly, in the interest of saving eggs, you absolutely should temper them..I.e. Put a bit of the warm sugar mixture in with the eggs and stir before adding the whole lot to the sugar mixture.
    I wasted sugar and butter. I hate wasting!!! 🙁
    As soon as one reader has an issue, you would do well to edit the method.
    Having said that, thanks! Haven’t eaten it yet, but looks good.

  7. This was not the pie my husband wanted. Far too little pecans or raisins. A typical pecan pie with just much sweet custard.

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