RAISIN PECAN PIE

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1 1/2 cup raisins
1 1/4 cups sugar
1/2 cup butter, softened
2 eggs, beaten
1 cup pecan halves
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla
1 9-inch pie crust, unbaked

Preheat oven to 350 degrees F. Prepare pie shell.

Boil the raisins in water for 10 minutes until plump; then drain and cool. Cream together the butter and sugar. Stir in sugar, nutmeg, cinnamon, and vanilla and then add pecans and raisins. Pour filling into pie shell. Bake for 35-40 minutes or until the mixture is firm in the center. Cool before serving.