For Fr. Andrew -- Jefferson Davis Pie
1/2 cup golden raisins
1/2 cup chopped dates
1/2 cup pecans, toasted and chopped
1 (9-inch) pie shell, chilled in pie plate for 30 minutes
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, softened
5 large egg yolks
1 1/4 cups heavy cream
1. Adjust oven rack to lowest position and heat oven to 325 degrees. Pulse raisins, dates, and pecans in food processor until finely ground. Transfer mixture to chilled pie shell and gently press into even layer.
2. Combine flour, cinnamon, allspice, and salt in small bowl. With electric mixer on medium-low speed, beat sugar and butter until just combined, about 1 minute. Mix in yolks, one at a time, until incorporated. Add flour mixture and cream and mix, scraping down sides of bowl as necessary, until just combined.
3. Pour filling over fruit and nuts in prepared crust and bake until surface is deep brown and center jiggles slightly when pie is shaken, 55 to 65 minutes. Cool completely on wire rack, about 4 hours. Serve with Bourbon Whipped Cream (recipe follows). Pie can be refrigerated, covered in plastic wrap, for 2 days.
BOURBON WHIPPED CREAM
1 cup heavy cream
2 tablespoons Bourbon
1 1/2 tablespoons light brown sugar
1/2 teaspoon vanilla extract
With electric mixer on medium speed, beat cream, Bourbon, sugar, and vanilla until stiff peaks form, about 2 minutes. Can be made ahead and refrigerated for 4 hours.