Quoted message said:From: "Myrtle Z. Brown, V" <[email hidden]>
Looking for Funeral Pie. Hope someone knows what this is. Thanks
Hi all,
I found this in my oldest stash of recipes, have not prepared it --
although
I have thought about it 🙂 I have no idea what the origin is to the name.
Ali Whitfield
Raisin Pie "Funeral Pie"
Pastry for 2-crust pie*
1 cup Raisins
2 cup Water
1 1/2 cup Sugar
4 Tbsp. Flour
1 Egg, well-beaten
1 Lemon, juice of
2 Tbsp. Lemon rind, grated
1/4 tsp. Salt
*Prepare your preferred pie pastry for 2-crust pie and line pie pan with
one half. Cover and save remaining half for strips to top the pie.
Wash raisins and soak in cold water for 3 hours. Drain. Combine the 2 cups
water, the raisins, sugar and flour which have been mixed together, salt,
lemon juice and rind, and the egg. Mix thoroughly and cook over hot water
for 15 minutes, stirring occasionally. Cool. Pour into pastry-lined pan.
Cover with narrow strips of dough, criss-crossed. Bake at 450øF for 10
minutes. Reduce heat to 350øF and bake 30 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
Press, 1936.
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