Well, I couldn’t stop
thinking about it so today I made this incredible pie. I must admit that I
didn’t have raisins on hand but did have craisins so I’ve adapted Chef Dave
Duree’s recipe just slightly.
Thank you Amy Conkling for a fun article and to Aaron East for the great photo that caught my
attention.
According to the
article, Chef Dave can be reached @ www.facebook.com/hutchchefdavid
Raisin (or Craisin)
Allgood Pie 9-inch pie serves 8 /
8-inch pie serves 6
½ cup butter
1 cup granulated sugar
2 egg yolks
2 tablespoons vinegar (I used white)
1 cup raisins (or craisins – dried cranberries)
1 cup pecans, chopped
1 teaspoon vanilla
2 egg whites, stiffly beaten
9-inch (unbaked) pie crust (I used an 8-inch)
1. Cream
butter and sugar, and then add yolks and vinegar. Beat well.
2. Add
raisins (cranberries), nuts and vanilla, then fold in stiffly beaten egg
whites.
 |
| Craisins, nuts & vanilla added to creamed ingredients. |
 |
| Stiffly beaten egg whites |
 |
| Stiffly beaten eggs folded into craisin & nut mixture. |
3. Pour
in unbaked pie shell.
4. Bake
for 1 hour at 325°.
Recipe without photos
. . .
Raisin (or Craisin)
Allgood Pie 9-inch pie serves 8 /
8-inch pie serves 6
½ cup butter
1 cup granulated sugar
2 egg yolks
2 tablespoons vinegar (I used white)
1 cup raisins (or craisins – dried cranberries)
1 cup pecans, chopped
1 teaspoon vanilla
2 egg whites, stiffly beaten
9-inch (unbaked) pie crust (I used an 8-inch)
1. Cream butter and sugar, and then add yolks and vinegar. Beat well.
2. Add raisins (cranberries), nuts and vanilla, then fold in stiffly beaten egg whites.
3. Pour in unbaked pie shell.
4. Bake for 1 hour at 325°.
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