An old Southern favorite, this deliciously rich pie is like a chess pie chock-full of raisins, pecans, and coconut. It's not really Japanese but, like the Japanese Fruitcake that is also a Southern favorite, is called "Japanese" because coconut used to be considered an exotic ingredient before it became readily available on grocery shelves.

JAPANESE FRUIT PIE

pastry for 9" pie plate
1/2 cup unsalted butter, melted
4 large eggs
1 cup sugar
1 cup toasted pecan pieces
1 cup golden raisins
1 cup shredded coconut
2 tablespoons apple cider vinegar
1/8 teaspoon salt

Position oven rack at lowest level in oven. Preheat oven to 425 degrees. Line 9” pie plate with rolled-out dough and chill for at least 30 minutes. In mixing bowl, combine all remaining ingredients until blended. Pour into pie plate. Bake at 425 degrees for 15 minutes. Lower thermostat to 350 degrees and bake for 30 minutes, or until top is golden-brown and filling is firm. Remove from oven. Serve slightly warm or at room temperature. Freezes well.