This pecan pie is made without corn syrup and adds raisins to the filling for an extra layer of rich flavor and sweetness. This pecan raisin pie may be a bit nontraditional, but it's one of the best pies you'll ever try!
Roll pastry on a lightly floured surface and place in 9-inch pie plate, trimming and crimping the edges as desired. Prick bottom and sides of pastry with a fork or line with parchment paper and pie weights. Bake for 6-8 minutes, until set and barely starting to turn golden. Remove from oven and set aside to cool, removing pie weights if used.
Lower oven temperature to 350°F.
Combine butter, sugar, and salt in a saucepan; cook over low heat, stirring constantly, until butter is melted and mixture is hot and well combined. The mixture may still be grainy. Remove from heat.
In a bowl, whisk together the eggs, vinegar, cinnamon, and vanilla. Slowly whisk ⅓ cup of the butter and sugar mixture into the egg mixture, then add all of the egg mixture into the pot with the remaining butter mixture. Whisk until smooth, then stir in the pecans and raisins.
Pour the filling into the prepared pastry shell. Bake for 30 minutes or until the pie is set.
Let pie cool on a wire rack before serving.
Notes
Slightly tweaked over the years from Southern Living 1987 Annual Recipes