Recipes Inspired by the Mothers of Celebrity Chefs and
Cookbook Authors
Kentucky Bourbon Pecan
Raisin Pie
By Reed Hearon, Executive-Chef/Owner, Rose Pistola,
Black Cat, Rosa's Cafe - San Francisco, CA
Adapted by StarChefs
"My mother, Shelby, instilled in me the importance
of sitting down and eating together as a family. In good times
and bad times, we always sat down together for meals. Most
importantly, my mother taught me that food is love. I remember
fondly my mother's Kentucky Bourbon Pecan Raisin Pie, and
my mother's favorite food is chicken, so I would probably
prepare Chicken Under a Brick for a Mother's Day Dinner."
Ingredients:
- 1 Pie Shell
- 1/4 cup butter
- 1 cup firmly packed brown sugar
- 3 eggs
- 1/2 cup cane syrup
- 1 cup halved pecans
- 1/4 cup bourbon
- 1/2 teaspoon salt
- 1/3 cup raisins
Method:
- Preheat oven to 450 degrees and bake the pie shell partially,
(about 5-7 minutes). Allow to cool. Reduce oven heat to
375 degrees.
- Cream butter and brown sugar. Beat in eggs one at a time.
Stir in remaining ingredients and fill pie shell. Bake the
pie about 40 minutes or until a knife inserted in the filling
comes out clean. Serve warm or cold.
|
