4 egg yolks
2 cups sugar
1 tsp. cinnamon
1 tsp. allspice
1/4 cup butter
3 Tbsp. vinegar
1 cup raisins
1 cup pecans (chopped or broken)
whites of 4 eggs, beaten stiff
Makes 2 pies. — Put in unbaked pie shell (no top crust).
Preheat oven to 475 degrees, put the pie in and turn the temperature down to 375 degrees immediately. Bake 30-40 minutes until top is an even brown.
Allow the pie to cool all the way. We kept it in the fridge overnight (always better the next day) and served it at room temperature. The top will be crispy and sweet, the middle will be a gooey custard.
My father thought it too sweet. My sister thought it too tart. My mom wasn’t taken with it, but I thought it was great! The one problem was that there really wasn’t enough filling for two pies. Perhaps doubling the recipe may help?