1/2 ea 11 oz. pkg. pie crust mix 1 c Golden raisins
1 c Chopped pecans 3 tb Flour
3/4 ea Stick butter 3/4 c Packed light brown sugar
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 (below)
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
6 servings