1/2 11 oz. pkg. pie crust mix 2 tb Whiskey
1 c Golden raisins 1 ts Distilled white vinegar
1 c Chopped pecans 1 ts Cinnamon
3 tb Flour 1 ts Nutmeg
3/4 Stick butter 1/2 ts Allspice
3/4 c Packed light brown sugar 1/8 ts Salt
2 Eggs,separated 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