JAPANESE FRUIT PIE
From Angie Reid (recipe from Mary Gilliam)
2 eggs
1 stick butter
1 cup sugar
1 T. vinegar
1/2 cup coconut
1/2 cup raisins
1/2 cup pecans, chopped
Mix all ingredients well and place in unbaked pie shell.
Bake at 300 degrees for one hour or at 325 for 30-40 minutes.
Pie will be very brown.
Top with whipped cream.
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