The internet tells me that raisin pie is commonly known as Funeral Pie or Rosina Pie (rosina being German for raisin). Raisin Pie traditionally was served in Amish homes with the meal prepared for family and friends at the wake following a funeral.
Before there was refrigeration, fresh fruits were not readily available, but most homes had dried raisins on hand. And this pie kept well. That meant it could be made a day or two before the funeral supper and freed hands for other tasks since the pie does not need refrigeration.
Those for whom raisins are anathema should avoid this pie, cuz it's packed full.
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| Raisins galore |
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| Ready to bake |
Ingredients:
- 2 cups raisins
- 2 cups water
- ½ cup packed brown sugar
- 2 tablespoons cornstarch (I used only 1 tablespoon, by mistake, and it worked)
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon distilled white vinegar ( I used a little lemon juice instead)
- 1 tablespoon butter
- 1 recipe pastry for a 9 inch double crust pie
Methods:
Preheat your oven to 425 degrees F. Combine the raisins and water in a small saucepan. Boil for 5 minutes, then blend the brown sugar, cornstarch, cinnamon, and salt together and add the mixture to the raisins. Cook and stir until the syrup is clear. Remove the raisins from the heat, and stir in the vinegar and butter.
Cool the raisin mixture slightly, then turn it into a pastry lined pie plate. Cover the filling with the top crust. Seal the edges, and cut decorative slits in the crust.
Bake at 425 degrees F for 30 to 35 minutes.
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