Pour the filling mixture slowly and evenly all over the surface of the raisins. If you pour it all in quickly, in one spot, the raisins will all be pushed to the outer edges.
Note, this recipe can be made with as few as 5 ingredients. The spices, raisins and vanilla extract are completely optional and meant to make a good thing even better. You can even use plain white vinegar if you like. Please feel free to try the recipe without the optional ingredients if you like, for a taste of what is a recipe well over a century old at least.
The pastry recipe here, is sufficient to give the pie a thicker than usual crust. I find this very helpful when baking pies like this with wet fillings (such as a pecan pie or pumpkin pie) An initial blast of heat at the bottom of the pan as instructed, with the oven rack on second lowest level, ensures that your pie will not get a soggy bottom.
Be sure the oven is fully preheated and the crust is well chilled, this also helps a lot. Do not take the chilled pie crust out of the fridge until it is time to fill the pie and then get it into the oven as quickly as possible.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.