Recipe: Angeline's Raisin-Pecan Pie

ANGELINE'S RAISIN-PECAN PIE

1 1/2 cups raisins
1 1/4 cups sugar
8 tablespoons (1 stick) butter, softened
2 eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup pecan halves
1 unbaked (9-inch) pie shell

Preheat the oven to 325 degrees F.

Put the raisins in a bowl of warm water to plump, 3 to 5 minutes. Drain and set aside.

Cream the sugar and butter 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.

Drain the raisins and fold them into the mixture along with the pecans. Scrape the mixture out of the bowl and into the unbaked pie shell.

Bake until golden-brown and set, 45 minutes to 1 hour, checking occasionally to make sure the pie doesn't overcook. If 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 1 (9-inch) pie
Source: The New African-American Kitchen by Angela Shelf Medearis