1/2 pk 11oz. Pie Crust Mix
1 c Golden raisins
1 c Chopped pecans
3 tb Flour
3/4 ea Stick butter
3/4 c Firmly packed light brown su
2 ea Eggs,separated
2 tb Whiskey
1 ts Distilled white vinegar
1 ts Cinnamon
1 ts Nutmeg
1/2 ts Allspice
1/8 ts Salt
1 x Spiked Whipped Cream (recipe
Preheat oven to moderate (350 degrees).Prepare pie crust mix
following package directions for a 9″ pastry shell with fluted edge.
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.Add egg yolks,one at a time,beating well after each
addition.Add whiskey,vinegar,cinnamon,nutmeg and allspice; blend
well.Stir in raisin nut mixture.Set aside.
Beat egg whites and salt in a medium size bowl with an electric
mixer at high speed until soft peaks form.Fold whites into raisin nut
mixture.Pour into pastry shell.
Bake in oven for 35 minutes or until slightly puffed and set. Serve
warm or at room temperature with Spiked Whipped Cream.
Spiked Whipped Cream: Beat together one cup heavy cream,2 tbsp.
sugar and 2 tsp. whiskey in a medium size bowl until soft peaks form.
NOTE: The whiskey does not cook out of the Spiked Whipped Cream,so
do not offend with this recipe.
Yields
8 Servings