Ingredients
2 oz butter
1 oz lard or white vegetable fat
6 oz plain flour
FILLING
4 oz raisins
5 fl dry sherry
4 oz soft dark brown sugar
6 oz golden syrup
2 oz butter
2 large eggs
1 tbsp cocoa powder
6 oz pecan halves
Directions
Pastry: Run the fats into sieved flour. Mix in enough cold water to
make a firm dough. Wrap in cling film and chill while preparing the
filling.
Filling: Heat raisins and sherry in a pan until almost boiling. set
aside.
Heat sugar, syrup and butter in another pan until melted. Stir in
raisins and sherry. Set oven to 200C/400F/Gas Mark 6.
Roll out pastry on a lightly floured surface and line into a 23 cm (9
inch) flat tin.
Beat the eggs with the cocoa and add to the filling mixture with half
the pecans. Pour the mixture into the pastry case and arrange the
remaining pecans on top.
Bake for 20 minutes, reduce oven to 180C/350F/Gas Mark 4 and bake for
a further 20 to 25 minutes or until filling is set.
Cool a little and serve warm with ice cream or allow to go cold and
serve decorated with whipped cream and extra pecan halves.
Source: Woman's Realm
Servings: 6 servings
Pecan Raisin Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Nut; Pecan; Pecan Pie
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The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history are some stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. As we move into Roman times around 25BC a man called Apicius created a number of scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Additionally, he recounts how the ancient Romans used a good variety of aromatic flavors, including some that we all recognise like thyme, rue and asafoetida. During the following few centuries, the rich families of the West strove to lay on the most extravagent meals, and as a consequence, chefs and their recipe collections increased in prestige. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and writing down recipes to allow everyone to enjoy them. The revolution that is television brings us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Pecan Raisin Pie recipe.
