Funeral Pie
Raisin Pie (Rosina Pie, "Funeral Pie"😉
Funeral Pie
"This a pie seen quite often in Amish homes. Because it is easy, quick
and made from non-seasonal ingredients, it was often taken to the
family of those grieving over a passing."
yield: 1 - 9 inch pie.
2 cups raisins
2 cups water
1/2 cup packed light brown sugar
1/2 cup white sugar
3 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1 pinch salt
1 tablespoon cider vinegar
3 tablespoons unsalted butter
1 recipe pastry for a 9 inch single crust pie
Preheat the oven to 400 degrees F (205 degrees C). Line a pan with half
the pastry and chill.
Place the raisins and 2/3 cup of the water in a saucepan and heat over
medium heat for 5 minutes.
Combine the sugars, cornstarch, spices, and salt in a bowl and , mixing
all the time, slowly add the remaining water. Add this mixture to the
heating raisins. Cook and stir this until the mixture starts to bubble.
Add the vinegar and butter and heat until the butter is melted. Cool
until just warm.
Pour into the prepared shell and top with the second crust. Bake 25
minutes or until golden. Cool.
Source: http://pie.allrecipes.com/az/FuneralPie.asp
Raisin Pie (Rosina Pie, "Funeral Pie"😉
Categories: Penndutch, Pies
Yield: 1 servings
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
*pastry
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 450-F for 10 minutes. Reduce heat to 350-F and
bake 30 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
Press, 1936.
Source: http://www.recipesource.com/desserts/pies/raisin1.html
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