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Raisin (or Craisin) Allgood Pie . . . from Chef Dave in Hutchinson, KS

     Yesterday I attended the Sunflower Publishing Contributor Workshop in Lawrence. It was a great chance to meet others who write for various regional and state publications. As I leafed through the Winter 2013 Hutchinson Magazine, I was drawn to a photo and recipe for Raisin Allgood Pie.
     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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