Sunday, January 8, 2017


Pastry for 2 single crust pies
1 1/2 cups raisins
1 cup butter or margarine, softened
1 cup sugar
1 cup packed brown sugar
6 eggs
2 teaspoons vanilla extract
2 to 4 teaspoons ground cinnamon
1 cup chopped nuts
1 cup flaked coconut
Whipped topping and additional chopped nuts, optional

Line two 9-inch pie plates with pastry. Trim pastry to 1/2-inch beyond edge of pie plate; flute edges. Line crusts with a double thickness of heavy-duty foil. Bake at 450 degrees for 10 minutes. Discard foil. Cool on wire racks. Place raisins in a saucepan and cover with water; bring to a boil. Remove from the heat; set aside. In a mixing bowl, cream butter and sugars. Beat in eggs, vanilla, and cinnamon until smooth. Drain raisins. Stir raisins, nuts, and coconut into the creamed mixture (mixture will appear curdled). Pour into the crusts. Bake at 350 degrees for 30-35 minutes or until set. Cool on wire racks. Garnish with whipped topping and additional nuts if desired.

Yield: 2 pies (6 to 8 servings each)

Note: Recipe and picture from an old TOH.

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