bea's japanese fruit pie

How To Make bea's japanese fruit pie

• 1

  Preheat oven to 325. Dab bottom of pie shell with a little milk or a little egg white to prevent it from being soggy.
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  2

  Cream butter and sugar together. I actually do this by hand with a wooden spoon. *Note: Another member, Ann Sumpter, said that you can successfully use 1/2 cup of baking Splenda in lieu of regular sugar. Thanks, Ann.
• 
  3

  Add eggs, vinegar, vanilla and beat well. Add pecans, raisins and coconut and mix well.
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  4

  Pour into pie shell, place onto a cookie sheet (in case of a spill over) and bake at 325 for approximately 45-50 minutes.
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