| 1 | Preheat oven to moderate (350 degrees).prepare pie crust mix following package directions for a 9" pastry shell with fluted edge. |
| 2 | Toss together raisins,pecans and flour in a medium size bowl until raisins and pecans are well coated with flour. |
| 3 | Beat together butter and brown sugar in a large bowl until well blended.add egg yolks,one at a time,beating well after each addition.add whiskey,vinegar,cinnamon,nutmeg and allspice; blend well.stir in raisin nut mixture.set aside. |
| 4 | Beat egg whites and salt in a medium size bowl with an electric mixer at high speed until soft peaks form.fold whites into raisin nut mixture.pour into pastry shell. |
| 5 | Bake in oven for 35 minutes or until slightly puffed and set. |
| 6 | Serve warm or at room temperature with spiked whipped cream. |
| 7 | Spiked whipped cream: beat together one cup heavy cream,2 tbsp. sugar and 2 tsp. whiskey in a medium size bowl until soft peaks form.note: the whiskey does not cook out of the spiked whipped cream,so do not offend with this recipe |
