Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Tuesday, November 8, 2011

My mom's had this recipe for about 40 years. She got it from a friend when we lived in Tucson. And guess what? That friend is a fan of SFFS!! (Hi Kathy!) Crazy, huh? This pie is one of my dad's favorites. I haven't made it years and years but as I was going through my recipes recently, something said "make this pie". (I think it was one of the voices in my head.) If you've ever made a pecan pie and know how easy those are...this pie is just as easy. And just as delicious. A great holiday pie....or a great pie for an ordinary day, too. Just ask my dad.

French Raisin Pie

3 eggs
1 ½ cups sugar
1 stick butter – melted
½ teaspoon allspice
½ teaspoon cinnamon
1 tablespoon vinegar
1 teaspoon vanilla
Pinch salt
½ cup golden raisins
½ cup chopped pecans

Preheat oven to 350 degrees.

Pie dough for a 9-inch pie pan. Line pie pan with dough. Place in fridge to chill while preparing pie ingredients.

In a medium sized mixing bowl, combine eggs, sugar, melted butter, allspice, cinnamon, vinegar, vanilla and salt. Whisk until all ingredients are mixed.

Add chopped pecans and raisins to egg mixture.

Pour filling into chilled pie crust.

Bake for 45 – 50 minutes until firm.

Here's all you need for this easy and delicious pie.

In a medium bowl, combine the sugar, eggs, vanilla, vinegar, allspice, cinnamon, melted butter and salt. Stir that really good...

...then add the pecans and raisins. To make it extra yummy, toast the pecans for a few minutes to bring out the flavor of the nuts.

Pour the mixture into an unbaked 9" pie crust.

Bake it until it's lightly golden brown and set in the middle.

Serve it with cinnamon whipped cream or vanilla ice cream.