Japanese Fruit Pie


  • 1 Food Processor Pie Crust (or 1 refrigerated pie crust)
  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup butter, melted
  • 1 tablespoon white vinegar
  • 2/3 cup chopped pecans
  • 2/3 cup shredded coconut
  • 2/3 cup golden raisins


  1. Heat the oven to 350°F.
  2. Press pie crust to bottom and sides of pie plate. Trim pie crust to about 1-inch beyond edge of pan. Turn edge of pie crust under and press with thumb and pointer finger to crimp around the edge forming a pattern. 
  3. In a large bowl with an electric mixer on MEDIUM, beat sugar, butter, vinegar and eggs until blended, about 1 minute.
  4. Stir pecans, coconut and raisins into sugar mixture. Pour into prepared pie crust.
  5. Bake until crust and top of pie are golden brown, about 35 to 40 minutes.

Serves: 12

Test Kitchen Tip: For preparing leaves to decorate pie crust edge, press pie crust to bottom and sides of pie plate. Trim pastry at edge of pie plate. Roll extra pie crust to 1/8-inch thickness. Using a 2-inch cookie cutter, cut out enough leaves to go around the edge of the crust. Use a serrated edge to mark veins on each leaf. We used a plastic knife. Brush edge of pie crust with a beaten egg. Lightly press leaves around edge of pie overlapping slightly. 

To prevent the crust from overbrowning, find directions on our blog Everyday Good Thinking.



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