Instructions: Preheat oven to 425F degrees

To make crust: Sift together the flour and other dry ingredients into a bowl. Add the shortening, cut into bits, and blend until the mixture resembles meal. Add the orange juice, toss until it is incorporated, and form the dough into a ball. Dust it with flour, wrap in wax paper, and chill for 2 hours. Then roll out dough 1/8 inch thick on a lightly floured surface and fit it into a deep 10-inch pie plate. Trim off excess leaving a 1-inch overhang and fold the overhang to make a decorative edge. Sprinkle the shell with the coconut, pressing it lightly into the dough, and chill, covered, for at least 15 minutes.

To make filling: Macerate the raisins in the rum. Beat the eggs with the white sugar until very thick, then beat in the dark brown sugar and melted butter and beat until well combined. Stir in the remaining ingredients and the rum raisin mixture.

Pour the filling into the pie shell and bake in the lower third of the oven for 30 minutes, then reduce heat to 375F, transfer the pie to the middle of the oven, and bake 15 minutes more, or until a knife inserted in the center comes out clean.

To make the topping: In a skillet saute the nuts in the butter for 2 minutes, stirring constantly. Transfer them to a bowl with a slotted spoon and toss with the brown sugar until they are coated. Spread on a plate to cool. Arrange the nuts close together on top of the pie and run under a preheated broiler for 1-2 minutes or until the nuts are glazed. Cool the pie on a rack.

Serve with whipped cream.

Shortening: The recipe called for lard, but I used butter and it worked fine. I also used the food processor (on pulse) to make the dough, and it worked beautifully. But after 2 hours in the fridge the dough was like a rock; so either dont chill it that long or allow for plenty of time for it to get soft enough to roll out. (I did the latter perforce.)

I cut down the amount of dark brown sugar to about 2/3 cup and this was about right for my taste; you may want to do likewise (or contrariwise) for yours. And I substituted pecans for the cashews: good.

Also remember that if you use a pyrex pie plate the oven temperatures should be 25F lower than specified here (I forgot and it cost me the decorative edge of the crust).

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