Posted by ESC on October 22, 2002
FUNERAL PIE - "Raisin pies used to be called Funeral Pies. An aunt told me there are two likely reasons for that. You often needed to prepare a food item to take with you in a hurry and raisin pies are made with ingredients that are readily available. Then, too, they keep well without refrigeration.
Makes one 9-inch pie.
1 cup raisins/2 cups water/ 1 ½ cups sugar/ 3 tbsp. flour/ ½ tsp. salt/ 1/3 tsp. cinnamon, optional/ 1 tsp. vanilla/ 2 tbsp. lemon juice/ 1 egg, beaten/ 1 double-crust, 9-inch unbaked pie shell.
1. Wash raisins and soak in water to cover for at least two hours. Drain raisins.
2. Place plumped raisins, 2 cups water, sugar, flour, salt, cinnamon, vanilla and lemon juice in the top of a double boiler.
3. Add egg and mix well. Cook over boiling water for about 12 minutes or until thickened, stirring frequently.
4. Pour mixture into unbaked pie shell. Either layer the remaining crust over the raisin mixture, or cut the pastry into strips and crisscross over the top. Seal edges of crust.
5. Bake at 350 degrees for about 25 to 30 minutes, or until crust is golden brown."
From "Southern Heirloom Cooking" by Norma Jean McQueen Haydel and Horace McQueen.(Good Books, Intercourse, Pa., 2001)