Raisin Pecan Pie Classic (Print-Friendly Version)
This raisin pecan pie brings together golden raisins, chopped pecans, and warm spices in a flaky pastry crust, reminiscent of perfect pie crust and good pie traditions. A classic treat that's truly a keeper.
# Ingredients You’ll Need:
→ Filling
01 -
1/2 cup boiling water
02 -
1/2 cup golden raisins
03 -
3 large eggs, at room temperature
04 -
1 1/2 cups granulated sugar
05 -
1/2 cup unsalted butter, melted
06 -
2 teaspoons apple cider vinegar
07 -
1 teaspoon vanilla extract
08 -
1/2 teaspoon ground cinnamon
09 -
1/2 teaspoon ground cloves
10 -
1/4 teaspoon ground nutmeg
11 -
1/2 cup chopped pecans
→ Crust
12 -
Prepared single 9-inch pie crust
# How to Make It:
01 -
On a lightly floured surface, roll prepared pie dough into a 1/8-inch thick circle. Carefully fit dough into a 9-inch pie plate. Trim excess crust to leave a 1/2-inch overhang, then flute the edges. Refrigerate the crust for 30 minutes. Preheat the oven to 350°F (175°C).
02 -
Place golden raisins in a small bowl. Pour boiling water over raisins and allow to stand for 5 minutes to plump. Drain thoroughly.
03 -
In a large mixing bowl, beat together eggs, granulated sugar, melted butter, apple cider vinegar, vanilla extract, ground cinnamon, ground cloves, and ground nutmeg until well combined. Stir in chopped pecans and drained raisins.
04 -
Pour the filling evenly into the chilled pie crust.
05 -
Position oven rack to the lower third. Bake pie for 35 to 40 minutes, or until the filling is completely set.
06 -
Transfer pie to a wire cooling rack and cool completely. Refrigerate any leftovers.
# Extra Suggestions:
01 -
Allow pie to cool completely before slicing for clean, even portions.