English Pie
A rich, nutty raisin pie with a sweet vanilla flavor, perfect for holiday gatherings or teatime indulgence, combining tender raisins and crunchy pecans in a flaky crust.
Ingredients
Instructions
- Cream together sugar and egg yolks until well combined.
- Add vanilla and melted oleo; mix well.
- Roll raisins and pecans in flour separately.
- Stir the floured raisins and pecans into the creamed mixture.
- Beat egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the mixture last.
- Pour the mixture into an unbaked pie shell.
- Bake at 350°F (175°C) for 30 minutes.
Tips & Substitutions
To enhance flavor, consider adding a pinch of cinnamon or nutmeg to the filling. If you prefer a nut-free version, you can substitute the pecans with sunflower seeds or leave them out entirely. For a richer taste, use butter instead of oleo. For a twist, try incorporating dried cranberries or chopped dates, which can complement the raisins beautifully.
Serving Suggestions
Serve the English Pie warm or at room temperature, optionally topped with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a hot cup of tea or coffee, making it an excellent dessert for afternoon gatherings. For a unique twist, consider serving it alongside the Best Easy Cobbler for a delightful dessert spread.
Storage & Reheating
Store any leftover English Pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave-safe dish and heat for about 15-20 seconds or until warm. Alternatively, you can reheat in a conventional oven at 350°F (175°C) for about 10 minutes to maintain the crust's texture.
Nutrition & Diet Analysis (per serving)
Each serving of English Pie contains roughly 749 calories, with 25g protein, 60g carbohydrates, and 49g fat. It is an excellent source of protein (49% of the Daily Value), iron (42% of the Daily Value), and vitamin A (32% of the Daily Value), and a good source of calcium and potassium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different nuts in this recipe?
Yes, you can substitute the pecans with walnuts or almonds if you prefer. Just ensure that the nuts are chopped to a similar size for even distribution in the pie. Additionally, you can omit the nuts altogether for a nut-free option.
What can I use instead of oleo?
If you don't have oleo, you can use unsalted butter as a substitute. Melt it before adding to the mixture. For a dairy-free alternative, consider using coconut oil or a dairy-free margarine to achieve a similar texture and flavor.
How can I tell when the pie is done baking?
The pie is done when it is set in the center and lightly golden on top. You can insert a toothpick in the center; it should come out clean or with only a few moist crumbs. Keep an eye on it towards the end of the baking time to prevent over-baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).