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Funeral Pie

Funeral Pie

This pie was taken to show love and respect to any home that had lost a loved one -- thus the name. I often make it with a layer of raw apples on the bottom crust.

Funeral Pie
Makes 8 servings
Preheat oven to 425

2 uncooked pie pastries for double crust (9 inch pie) - 2 cups raisins - 1 cup orange juice - 1 cup water - 1 tsp grated orange peel - 3/4 cup sugar,
2 tbs cornstarch - 3/4 tsp ground allspice - 1/8 tsp grated nutmeg - 1 tbs lemon juice - 1/2 cup walnuts - 1 egg(beaten) - whipped cream or ice cream

Combine raisins, orange juice, water and orange peel in saucepan. Heat to boiling, reduce heat and simmer at medium 5 minutes.  Combine sugar,
cornstarch, allspice and nutmeg in bowl.  Stir this mixture slowly into raisin mixture.  Cook stirring constantly, until thickened, about 2 minutes.
Stir in lemon juice and walnuts.  Pour onto uncooked pie shell.  Cover with second pie pastry.  Trim and flute edges.  Cut slits in top to let steam
escape.  Brush with beaten egg; sprinkle with remaining 1 tbs sugar.
Bake pie until golden, 20 to 25 mins.  Serve warm or at room temperature with whipped cream or vanilla ice cream.

Note: raisins and nuts are usually in the pantry, so this not too sweet dessert can be made quickly.  Raisin pie has Mennonite and Amish roots.