Japanese Fruit Pie

[browniebaker]

Japanese Fruit Pie

Serves 8 as Dessert.

A classic from the American South. Southerners called the pie "Japanese" because coconut was considered quite an exotic ingredient when it first became available in the region. There are legions who think this pie better than just-pecan pie.

pastry for 9" single-crust pie

1/4 cup unsalted butter, melted

4 large eggs

1-1/3 cups sugar

2 tablespoons cider vinegar

1/4 teaspoon salt

1 cup raisins

1 cup toasted chopped pecans

1 cup shredded dried coconut

Line 9” glass pie-plate with rolled-out dough. Cover and refrigerate for at least one hour and up to 24 hours. Freeze for 30 minutes just before baking.

Position oven-rack at lowest level in oven. Preheat oven to 425 degrees. Whisk together butter and eggs. Add sugar, vinegar, and salt, and whisk until sugar is dissolved. Stir in raisins, pecans, and coconut. Pour into pie-plate. Bake at 425 degrees for 15 minutes. Cover edges of crust to prevent excessive browning. Lower thermostat to 350 degrees and bake for 10 to 20 minutes, or just until metal tester inserted in center of filling comes out clean. Remove from oven. Serve slightly warm or at room temperature. Store at room temperature. Freezes well.

Keywords: Pie, Dessert, Easy

( RG951 )