"This is an old family recipe that my mom used to make often. This makes two pies, I've always made two but I'm guessing that the amounts can be halved to make only one"

Original is 2 servings

Metric US

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Step by Step Method

Step 1

Preheat your oven to 450°. Place raisins in a saucepan and cover with water; bring to a boil. Remove from heat; set aside.

Step 2

Line two 9-inch pie plates with pastry, leaving an overhang, then flute edges as you desire. Line crusts with a double thickness of heavy-duty foil. Bake 450° for 10 minutes. Discard foil. Cool on wire racks. Reduce the oven temperature to 350°.

Step 3

In a large bowl, cream butter with white and brown sugar until light and fluffy. Beat in eggs, vanilla and cinnamon until blended.

Step 4

Drain the raisins then add to the creamed mixture along with the nuts and coconut (mixture will appear curdled). Pour into the crusts. Bake (350°) for 30-35 minutes or until set. Cool on wire racks.