1/2 pk 11oz. Pie Crust Mix
1 c  Golden raisins
1 c  Chopped pecans
3 tb Flour
3/4    Stick butter
3/4 c  Firmly packed light brown su
2    Eggs,separated
2 tb Whiskey
1 ts Distilled white vinegar
1 ts Cinnamon
1 ts Nutmeg
1/2 ts Allspice
1/8 ts Salt
Spiked Whipped Cream (recipe

Preheat oven to moderate (350 degrees).Prepare pie crust mix following
package directions for a 9″ pastry shell with fluted edge.
Toss together raisins,pecans and flour in a medium size bowl until raisins
and pecans are well coated with flour.
Beat together butter and brown sugar in a large bowl until well
blended.Add egg yolks,one at a time,beating well after each addition.Add
whiskey,vinegar,cinnamon,nutmeg and allspice; blend well.Stir in raisin nut
mixture.Set aside.
Beat egg whites and salt in a medium size bowl with an electric mixer at
high speed until soft peaks form.Fold whites into raisin nut mixture.Pour
into pastry shell.
Bake in oven for 35 minutes or until slightly puffed and set. Serve warm
or at room temperature with Spiked Whipped Cream.
Spiked Whipped Cream: Beat together one cup heavy cream,2 tbsp. sugar and
2 tsp. whiskey in a medium size bowl until soft peaks form.
NOTE: The whiskey does not cook out of the Spiked Whipped Cream,so do not
offend with this recipe.