Raisin (or Craisin) Allgood Pie . . . from Chef Dave in Hutchinson, KS

Yesterday I attended the Sunflower Publishing Contributor Workshop in Lawrence. It was a great chance to meet others who write for various regional and state publications. As I leafed through the Winter 2013 Hutchinson Magazine, I was drawn to a photo and recipe for Raisin Allgood Pie.

Well, I couldn’t stop thinking about it so today I made this incredible pie. I must admit that I didn’t have raisins on hand but did have craisins so I’ve adapted Chef Dave Duree’s recipe just slightly.

Thank you Amy Conkling for a fun article and to Aaron East for the great photo that caught my attention.

According to the article, Chef Dave can be reached @ www.facebook.com/hutchchefdavid

Raisin (or Craisin) Allgood Pie 9-inch pie serves 8 / 8-inch pie serves 6

½ cup butter

1 cup granulated sugar

2 egg yolks

2 tablespoons vinegar (I used white)

1 cup raisins (or craisins – dried cranberries)

1 cup pecans, chopped

1 teaspoon vanilla

2 egg whites, stiffly beaten

9-inch (unbaked) pie crust (I used an 8-inch)

1. Cream butter and sugar, and then add yolks and vinegar. Beat well.

2. Add raisins (cranberries), nuts and vanilla, then fold in stiffly beaten egg whites.

Craisins, nuts & vanilla added to creamed ingredients.

Stiffly beaten egg whites

Stiffly beaten eggs folded into craisin & nut mixture.

3. Pour in unbaked pie shell.

4. Bake for 1 hour at 325°.

Recipe without photos . . .