Ingredients
Pastry for two single-crust pies (9 inches)1-1/2 cups raisins1 cup butter, softened1 cup sugar1 cup packed brown sugar6 eggs2 teaspoons vanilla extract2 to 4 teaspoons ground cinnamon1 cup chopped nuts1 cup sweetened shredded coconutWhipped topping and additional chopped nuts, optional
Preparation
Line two 9-in. pie plates with pastry. Trim pastry to 1/2 in. beyond edge of plates; flute edges. Line crusts with a double thickness of heavy-duty foil. Bake at 450° for 10 minutes. Place on wire racks to cool; discard foil.
Place raisins in a saucepan and cover with water; bring to a boil. Remove from heat; set aside. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs, vanilla and cinnamon until blended.
Drain raisins. Stir the raisins, nuts and coconut into creamed mixture (mixture will appear curdled). Pour into the crusts. Bake at 350° for 30-35 minutes or until set. Cool on wire racks. Garnish with whipped topping and nuts if desired.
