This is a relative of mince pie, but is a lot better.
1 1/2 cups sifted all-purpose flour
2 tablespoons granulated sugar
5 tablespoons ice water
1/4 cup solid
vegetable shortening, chilled
2 tablespoons sunsalted butter, chilled, cut into
3 tablespoons all-purpose flour
1 cup golden raisins
1 cup coarsely chopped pecans or pecan pieces
6 tablespoons unsalted butter,
3/4 cup firmly packed light brown sugar
3 large eggs, separated (at
2 tablespoons sour-mash whiskey, such as Jack Daniels
teaspoon distilled white vinegar
1 teaspoon ground cinnamon
1/2 teaspoon freshly-grated
1/2 teaspoon ground allspice
Pinch of salt
1 cup heavy cream, whipped
with 2 teaspoons sour-mash whiskey and 2 tablespoons sugar
Sweet Crust: Sift together flour, salt and sugar. Remove 1/3 cup of this,
place in a small bowl, and add ice water. Stir to make a paste, and set aside.
Add shortening and butter to the remaining flour and cut in with 2 knives
or a pastry blender. Combine with the paste, and mix until dough can be shaped
into a ball. Place ball of dough between 2 sheets of wax paper and flatten slightly.
Refrigerate for 30 minutes.
Roll out dough on a lightly floured surface. Place in a 9-inch pie pan,
and trim, leaving 1/2 inch all around. Fold edge under and then crimp.
Filling: Heat the oven to 350 degrees F.
Toss flour, raisins and pecans
in a bowl to coat well. Set aside.
Cream butter and brown sugar until smooth, about 3 minutes.
Add egg yolks,
1 at a time, beating after each addition. Add whiskey, vinegar, cinnamon, nutmeg
and allspice. Mix well, then add the floured nut-raisin mixture.
Beat egg whites with the salt until stiff. Gently fold whites into the nut
mixture. Mound filling into the pie crust and smooth the top.
Bake in the center
of the oven for 25 to 30 minutes, or until puffed and set.
Serve warm or at room temperature, topped with a dollop of spiked whipped