Emile Henry Recipes

Rasin Carmel Nut Delight  recipe

Temperature: 350° F

Ingredients

CRUST
  • 1 1/2 cups  all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 tsp salt
  • 1/4 cup + 2 Tbsp. finely chopped pecans
  • 1/2 cup butter-flavored Crisco
  • 6-8 Tbsp. Ice water
FILLING
  • 36  vanilla caramels, unwrapped
  • 1/4 cup butter
  • 1/4 cup half & half
  • 3/4 cup granulated sugar
  • 3  large eggs
  • 1/4 tsp.  vanilla butternut flavor
  • 1/4 tsp. salt
  • 1 1/4 cups chocolate covered raisins
  • 1/4 cup chopped pecans

Instructions

Preheat oven to 350 degrees.
For crust, combine flour, powdered sugar, and salt in medium bowl. Stir to combine. Cut in shortening and then stir in pecans. Gradually add water, 1 Tbsp. at a time until dough comes together. Roll out dough to fit a 9" Emile Henry pie dish. Set aside while preparing filling.
In a medium saucepan over low heaet, combine the caramels, butter and half & half. Cook, stirring frequently until smooth. Remove from heat and set aside.
In a large mixing bowl, beat together the sugar, eggs, flavoring and salt until well blended. Gradually blend in the melted caramel mixture. Stir in raisins and nuts. Pour into prepared crust. Cover edge of crust with pie shield and bake in a 350 degrees oven for 45-50 minutes, or until pastry is golden brown and filling is almost completely set. Allow to cool until firm.
If desired, serve each piece with whipped cream.
My pie dish was given to me by John Michael at the 2009 APC Pie Championships.

Submitted By: P. Lapiezo - La Mesa, Choose
Rasin Carmel Nut Delight