Peanut Raisin Pie

I heard about this recipe from my friend who’s from a small town in North Carolina. Going to school in the south sparked my LOVE for some good ol’ Southern cookin’. So, when he mentioned this pie I figured it’d be a fun one to try out. THIS PIE IS DELICIOUS. Everyone was super skeptical when I told them I was making it because the mix of peanuts and raisins doesn’t really sound like a knockout combo but TRUST’s soooooo good and a definite crowd pleaser.  Thank God for the South.


Pie Crust:

  • 2 1/2 cups all-purpose flour, plus extra for rolling
  • 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 Tbsp ice water
  • 1 Tbsp of amaretto liqueur


  • 1 cup light corn syrup
  • 3 eggs
  • 1/4 cup sugar
  • 1/2 cup butter
  • 1 tablespoon vanilla extract
  • 8 ounces plump raisins (just soak in hot water then drain)
  • 1 cup chopped peanuts
  1. To make the crust, mix the flour, butter, salt and sugar…it’s be a pretty coarse mix and it’s okay if there are little chunks of butter.  Mix in the water and liqueur then form into a disk.  Cover in plastic wrap and pop it into the freezer for 15-20 minutes.
  2. Remove the disk from the freezer and roll it out onto a floured surface.  Place the disk into a deep dish pie pan and evenly cover the pan.  Fold up the edges of the crust around the rim of the pie pan.
  3. To make the filling, beat together the corn syrup, sugar, butter, vanilla, and eggs.  Once that’s mixed pour in the raisins and peanuts.
  4. Pour the filling into the crust.
  5. Place the pie on a baking sheet and into an oven preheated to 325 degrees.  Cook the pie for 30 minutes until the crust has browned.  Remove the pie from the oven and cover it with foil then continue baking for another 30 minutes.
  6. Remove pie from oven and allow to cool completely.
  7. ENJOY!

One response

  1. Pingback: Recipe Index | Big Butter Baking

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