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
The History of Recipes
We can trace the history of `recipes` back into the far past, certainly as far as pharonic Egypt, and possibly even further than that. Interesting though that maybe, these, ancient recipes were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe found, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Later on, we have a couple of cookery books which were published in the 14th Century : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the indian food that we all know today, but rather recipes for the types of meals prepared by the chefs of the nobility of those days. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from the Middle-East, such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices caused a torrent in recipe manuscripts, the majority of which still exist in private collections. For the next few years, the rich families of Wesstern Europe competed to lay on the most extravagent meals, and as a result cooks and their collection of recipes were greatly in demand. Even so, it wasn`t until the nineteenth century that haute cuisine and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, trying out, and publishing the recipes of their peers. By the advent of the twentieth century, cooking publications are highly popular mostly as a result of increased literacy, more free time and being a little richer. The introduction of the TV brings us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Pecan Raisin Pie recipe.
