Fruity Pecan Pie

Add a little heft to your next pecan pie with some fruit.

1 unbaked 9-inch pie crust
2 cups pecans
1/2 cup butter or margarine
1 cup sugar
4 eggs
1/2 cup dairy sour cream
2 teaspoons grated lemon rind
1 cup chopped pitted dates
1 cup seedless raisins

Oven: 425/350 degrees

Prepare piecrust from a mix or your favorite recipe. Roll out to a 12-inch round on a lightly-floured board and fit into a 9-inch pie plate. Trim overhang to a half-inch, turn under flush with rim, and flute the edge.

Set aside a half-cup of pecans for topping, then coarsely chop the remainder. Cream butter and sugar in a large bowl until fluffy. Beat in eggs, one a time, until well-blended. Stir in sour cream, lemon rind, chopped pecans, and fruits.

Spoon into pastry shell and top with reserved pecans. Bake at 425 degrees for ten minutes, then reduce heat to 350 degrees and continue baking until filling is set, about thirty minutes. Cool pie completely on wire rack before serving. Makes one 9-inch pie.

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