Though the origin of this pie is unknown, recipes occasionally appear in regional cookbooks of Southern states where pecans are grown.
- 1/2 cup raisins, coarsly chopped
- 2 tablespoons brandy
- 4 tablespoons butter
- 3/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 eggs, separated
- 1 cup pecans, chopped
- 1 cup apple, grated
- 1 prebaked 9-inch pie shell
Preheat oven to 300 degrees F.
Put the raisins and brandy in a small saucepan over low heat, cover and let plump for about 5 minutes.
Cream the butter, add the sugar, cinnamon, cloves and egg yolks. Blend well. Stir in the pecans, grated apple and raisins.
Beat the egg whites until stiff, then fold into the batter.
Pour the filling into the pie crust and spread evenly. Bake in oven for 30 to 35 minutes, or until set in the middle, lightly browned and just slightly puffed.
Cool on a rack and serve warm or at room temperature. Cut with a thin, sharp knife to avoid crumbling the meringue crust.
Makes 6 or 8 servings.