Grandmama's Japanese Fruit Pie
Christy's Grandmama's Cookbook
at room temp (unsalted or salted, whatever you have)
sweetened shredded coconut
unbaked (you don't need deep dish, regular is fine)
Preheat oven to 350. Place raisins in a small bowl and cover with boiling water, set aside for five minutes and then drain.
Cream together the butter and sugar in a large mixing bowl with an electric mixer until fluffy. Add eggs and beat again until well incorporated, 1-2 minutes.
Add all other ingredients and stir by hand until well incorporated. Pour into pie shell.
Bake 35-40 minutes, or until set in the center. Allow to cool completely and then cover and refrigerate several hours before serving.
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