For the Sour Cream Crust:

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1¼ cups (6¼ ounces) all-purpose flour

1½ teaspoons sugar

½ teaspoon table salt

8 tablespoons unsalted butter, cut into ¼-inch pieces and frozen for 15 minutes

4 teaspoons sour cream

¼ cup ice water 

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For the Filling:

8 tablespoons unsalted butter

1 cup packed (7 ounces) light brown sugar

3 tablespoons all-purpose flour

½ teaspoon ground nutmeg

¼ teaspoon ground allspice

¾ teaspoon table salt, divided

5 large egg yolks

1¼ cups heavy cream

1 teaspoon cider vinegar

½ cup golden raisins

½ cup pitted dates, chopped

½ cup pecans, toasted and roughly chopped 

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Instructions

1. Prepare the crust.

2. Process Dough: In a food processor, pulse flour, sugar, and salt (about 5 seconds). Add frozen butter and pulse until it resembles coarse meal, with butter pieces no larger than peas (about 10 pulses).

3. Add Liquids: Mix sour cream and ice water in a bowl. Add to the flour mixture and pulse until the dough forms clumps and no dry flour remains (about 12 pulses).

4. Chill: Form dough into a 4-inch disk, wrap in plastic, and refrigerate for 1 hour.

5. Roll and Shape: On a floured surface, roll dough into a 12-inch circle. Place in a 9-inch pie plate, trimming to leave a ½-inch overhang. Tuck the overhang under and press against the rim, then chill the shell for 30 minutes. 

6. Prepare the Filling and Bake:

7. Preheat: Preheat oven to 375°F (190°C).

8. Make Filling: Melt 8 tablespoons butter in a saucepan over medium heat. Whisk in brown sugar, flour, nutmeg, allspice, and ½ teaspoon salt. Remove from heat and whisk in egg yolks, heavy cream, and cider vinegar.

9. Assemble: Place raisins, dates, and pecans in the bottom of the chilled pie shell. Pour the cream mixture over the fruit/nut mixture.

10. Bake: Bake until the filling is set and the crust is golden brown, about 35 to 45 minutes.

11. Cool: Let the pie cool completely, at least 4 hours, to allow the custard to set properly. 

Serve with Bourbon Whipped Cream.