French Raisin Pie - Master Cookbook Recipe # 451

Name: French Raisin Pie - Master Cookbook Recipe # 451
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: Southern
Ingredients: 1 9-inch unbaked pie shell; 1/2 cup salted butter; 1/2 cup granulated sugar; 1/4 tsp salt; 1 cup sugar; 3 large eggs; 1 cup chopped pecans; 1 cup raisins; 1 Tbsp apple cider vinegar; 1/2 tsp cinnamon; 1/4 tsp cloves

This old-fashioned Southern classic is a staple from the Collard Valley Cooks Master Cookbook. It features a rich, spiced filling packed with raisins and pecans, creating a dessert that is both comforting and deeply flavorful.

This is recipe #451 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 40 minTotal time: 55 min

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Ingredients

1 9-inch unbaked pie shell
1/2 cup salted butter
1/2 cup granulated sugar
1/4 tsp salt
1 cup sugar
3 large eggs
1 cup chopped pecans
1 cup raisins
1 Tbsp apple cider vinegar
1/2 tsp cinnamon
1/4 tsp cloves

Instructions

Preheat your oven to 350°F.
Cream together the salted butter, 1/2 cup granulated sugar, and salt until smooth.
Add the remaining ingredients: 1 cup sugar, eggs, chopped pecans, raisins, apple cider vinegar, cinnamon, and cloves.
Mix everything together well until thoroughly combined.
Fill the 9-inch unbaked pie shell with the mixture.
Bake for 40 minutes.
Cool: The center will look soft when you take it out, but it will firm up perfectly as it cools to room temperature.

Notes

Tammy’s Tips

For the best results, ensure your butter is softened to room temperature before creaming to get that perfectly smooth base. If you want an extra touch of flavor, you can lightly toast your pecans before adding them to the mix. This pie is wonderful served slightly warm with a dollop of whipped cream or a scoop of vanilla bean ice cream!