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Carolyn’s Japanese Fruit Pie




Source of Recipe


Carolyn Wallace at St. Martin’s Episcopal Church


Recipe Introduction


Carolyn always makes this luscious pie for the ECW bake sale at our Holiday Market. This is similar to a chess pie and very traditional in the south, though I’d never seen it until Carolyn’s. I’ve done some research and no one seems to know why it is called “Japanese”. There is some idea that when it was made in colonial times, people assumed that coconuts came from Japan, but no one really seems to know. I saw both white and apple cider vinegar in the recipes I saw online.


List of Ingredients




1 stick butter, melted
2 eggs, beaten
1 T. vinegar
1 c. sugar
1/2 c. pecans, broken into pieces
1/2 c. coconut
1/2 c. raisins
1 pie shell, blind baked slightly


Recipe



Heat oven to 300F.

Mix the first 7 ingredients well. Pour into pie shell and bake for 10 minutes. Raise the oven temperature to 350 and bake an additional 30-35 minutes. The pie should jiggle slightly. Cool completely and refrigerate loosely covered.