Just the right amount of spices, a few raisins, and Texas pecans create a “not so sweet” and delightful dessert!
This raisin and nut pie was a regular at our Thanksgiving table thanks to my Mom. It’s another recipe of many from her good friend and neighbor, Ann Bishop who moved to Austin from Louisiana with her family. Ann often shared her culinary skills and love of all things “southern”.
You’ll find it whips up easily – and faster than grabbing a commercial pie.
You can “up the game” by placing a stencil over the pie and sifting powder sugar on top.
I like to top each slice with homemade whipped cream. Simply whip 1 cup of whipping cream until stiff peaks form, add 1 – 2 tablespoons powdered sugar and 1 tsp vanilla. EnJOY!
How-To Video
Spicy Raisin Nut Pie
Ingredients
- 1 9" pie shell unbaked
- 1 cup sugar
- 1/4 tsp salt
- 1.5 tsp ground cinnamon
- 3/4 tsp ground cloves
- 3 eggs yolks and whites beaten separately
- 2 tbsp butter melted
- 3 tbsp fresh lemon juice
- 3/4 cup seedless raisins chopped loosely
- 3/4 cup Texas pecans chopped
Instructions
- Preheat oven to 350 degrees
- Combine sugar, salt, cinnamon, and cloves.
- Combine 2 well-beaten egg yolks, melted butter, and lemon juice. Add to sugar mixture
- Add raisins and nuts.
- Fold in stiffly beaten egg whites and pour into shell.
- Bake 30 - 35 minutes.