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Angela's Raisin Pecan Pie

August 28, 2014

1 cups sugar

1 cup (one stick) butter

2 eggs

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 cup raisins

1 cup pecan halves

1 9-inch unbaked pie shell

 

Preheat the oven to 325 degrees.  Cream the sugar and butter until fluffy. Add the eggs, one at a time, and combine well. Using a spoon, mix in the raisins, pecans, nutmeg, cinnamon, and vanilla extract. Scrape down the bowl. Fold in the raisins and pecans to the filling mixture.

Scrape the mixture out of the bowl and into the unbaked pie shell. Bake until golden brown and set, about 45 to 55 minutes, checking occasionally to make sure it doesn't overcook. If crust is browning too quickly, make a foil collar to protect it. Bake the pie until it is set, except for a soft center a little larger than a quarter. Remove the pie from the oven and allow it to cool for 3 to 4 hours before serving.

 

Copyright (c) by Angela Shelf Medearis. This recipe may not be re-printed or published without express permission of Angela Shelf Medearis.

 

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