I’ve been having fun reading through Angela Shelf Medearis’ cookbook, “The Kitchen Diva Cooks” (Lake Isle Press, $16.95).
In her introduction, the Austin TV personality writes that her love of food started with her mother Angeline’s Raisin Pecan Pie: “She created the recipe by experimenting with some of my father Howard’s favorite ingredients, raisins and pecans, and it quickly became one of the highlights of our Thanksgiving and Christmas dinners. She told us the first pie was so good she ate the whole thing by herself. She then had to make another before my father came home from work!”
Medearis goes on to say, “I started writing cookbooks because of my family’s desire to document my mother’s recipes. After you taste this wonderful pie, you’ll understand why we wanted to preserve this delicious part of our family history.”
Who knows? You may like it so much it becomes a part of your family history, too.
Angeline’s Raisin Pecan Pie
1 1/2 cups raisins
1 1/4 cups sugar
8 tablespoons (1 stick) butter, at room temperature
1 teaspoon ground nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup pecan halves
1 unbaked (9-inch) pie shell
Cream the sugar and butter with an electric hand mixer until fluffy. Stir in the eggs, one at a time, and combine well. Using a spoon, mix in the nutmeg, cinnamon and vanilla. Scrape down the bowl. Fold in the raisins and pecans.
Scrape the mixture into the unbaked pie shell. Bake until golden brown and set, 45 minutes to 1 hour, checking occasionally to make sure it doesn’t overcook. If the crust is browning too quickly, make a foil collar to protect it. The pie should be set, except for a soft center a little larger than a quarter. Remove the pie from the oven and allow it to cool 3 to 4 hours before serving.
Makes 8 servings.
From “The Kitchen Diva Cooks” by Angela Shelf Medearis