1 c. seeded raisins
2 c. hot water
1 1/4 c. sugar
4 tbsp. flour
1 well beaten egg
Juice & rind of 1 lemon
1/4 tsp. salt
1 tbsp. butter
Rich pastry (8 inch)
Wash raisins and soak in hot water for 1 hour. Add other ingredients and mix. Cook in top of double boiler until thick. Cool.
Pour into pastry lined 8 inch pie pan and cover the top with crisscross strips of pastry. Bake at 450 degrees for 10 minutes. Reduce heat to 425 degrees and continue baking until pastry is nicely browned.
Another Version ~
Funeral Pie #2
2 c. raisins
1 c. orange juice
1 c. water
1 t. grated orange peel
3/4 c. plus 1 Tbs. sugar
2 Tbs. cornstarch
3/4 t. allspice
1/8 t. nutmeg
1/2 c. chopped walnuts
1 egg, beaten
(you need a pastry for a double crust pie.)
Preheat oven to 425. Combine raisins, O.J., water, and rind in saucepan. Heat to boiling. Reduce heat, simmer 5 minutes. Combine 3/4 c. sugar, cornstarch, allspice and nutmeg in small bowl. Stir slowly into raisin mixture until thickened (2 minutes.) Stir in lemon juice and nuts. Pour into shell. Top with crust and vent. Brush on egg, sprinkle on sugar. Bake ‘til crust is golden brown and insides are bubbly.
Funeral pie got its name from being served in the olden days at the big meal following a funeral.
1 comment:
I've never heard of such a thing. Where did you grow up? I wonder why they served that pie after funerals? I think it might be tasty if use plenty of whip cream to sort of kill that raisin taste ;)
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