White Raisin Pie
A sweet and nutty white raisin pie with a buttery crust, featuring a rich flavor combination perfect for dessert lovers and special occasions.
Ingredients
Instructions
- Melt the butter and mix it with the sugar.
- Add the beaten eggs and the pecans to the mixture.
- Stir in the white raisins and vinegar.
- Pour the filling into the unbaked pie shell.
- Bake at 300°F (150°C) for 35 to 40 minutes.
Tips & Substitutions
To enhance the flavor, consider using brown sugar instead of white sugar for a richer taste. If you're short on time, you can use a store-bought pie crust instead of making one from scratch. For a nut-free version, simply omit the pecans or replace them with sunflower seeds. Ensure the eggs are at room temperature for a smoother filling.
Serving Suggestions
Serve the White Raisin Pie slightly warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of tea or coffee. For a delightful brunch option, consider serving it alongside Julie'S Hot Spinach Dip for a balanced spread.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to 3 days. To reheat, place slices in a preheated oven at 300°F (150°C) for about 10-15 minutes until warmed through, which helps maintain the pie's texture.
Nutrition & Diet Analysis (per serving)
Each serving of White Raisin Pie contains roughly 374 calories, with 5g protein, 28g carbohydrates, and 27g fat. It is a good source of dietary fiber (11% of the Daily Value) and protein (10% of the Daily Value). It also contributes 3g 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 regular raisins instead of white raisins?
Yes, you can use regular raisins, but the flavor will be slightly different as white raisins are sweeter and less tangy. If using dark raisins, consider adding a touch more sugar to balance the flavors. The texture will remain similar, but the overall look of the pie will change.
What can I do if I don't have vinegar?
If you don't have vinegar, you can substitute it with lemon juice or even apple cider vinegar. Both options will provide the necessary acidity to balance the sweetness of the pie. Just keep in mind that lemon juice will add a citrus note, which can be a nice complement.
How can I tell when the pie is done baking?
The pie is done when the filling is set and the edges of the crust are golden brown. You can gently shake the pie; if the center jiggles slightly but is not liquid, it's ready. For best results, use a toothpick to test the filling; it should come out clean when inserted.
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).