Best Raisin Pecan Pie Recipes

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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

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.

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

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.

TIPSY RAISIN PECAN PIE



Tipsy Raisin Pecan Pie image

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

1 9-inch unbaked pie shell
1 cup raisins
1 cup chopped pecans
3 tablespoons flour
1/2 cup butter, softened
3/4 cup light brown sugar, packed
2 eggs, separated
2 tablespoons whiskey
1 teaspoon distilled white vinegar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon salt
1 cup heavy cream
2 tablespoons sugar
2 teaspoons whiskey

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)



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

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.

RUM, RAISIN AND PECAN PIE



Rum, Raisin and Pecan Pie image

Make and share this Rum, Raisin and Pecan Pie recipe from Food.com.

Provided by evelynathens

Categories     Pie

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 sour cream pie crust, rolled out to fit 9 inch pie dish (in my recipes)
1 1/2 cups sugar
1 cup raisins
3/4 cup half-and-half
1/2 cup butter
6 egg yolks, beaten to blend
1 1/2 cups coarsely chopped pecans
2 tablespoons dark rum
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F.
  • Prick pie shell with fork.
  • Bake 10 minutes.
  • Set aside.
  • Increase oven temperature to 430 degrees F.
  • Combine sugar, raisins, half and half and butter in small saucepan and bring to simmer over medium-low heat, stirring frequently.
  • Remove from heat.
  • Gradually beat hot sugar mixture into yolks in large bowl.
  • Stir in pecans, rum, lemon juice, vanilla and salt.
  • Pour filling into crust Bake 15 minutes and reduce oven temperature to 375F.
  • Continue baking until puffed and golden, 45-50 minutes.
  • Let cool before serving.

Nutrition Facts : Calories 842.2, Fat 52.6, SaturatedFat 17.5, Cholesterol 240.7, Sodium 313.1, Carbohydrate 88.7, Fiber 4.6, Sugar 65.6, Protein 8.6

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