Funeral pie
List of Ingredients
2 cups seeded raisins
1 1/2 cups hot water
1/2 cup sugar
3 tbsp cornstarch
2 tbsp lemon juice
grated rind of 1/2 lemon
1/2 tsp salt
1 tbsp butter pastry for 9" two crust pie Recipe
Put raisins in sauce pan with hot water and boil five minutes. Combine sugar and cornstarch and add to raisins. Stir and cook over low heat about five minutes longer, until thickened. Remove from heat and add lemon rind and juice, salt and butter. Bake between two crusts for 30 minutes at 400 degrees.
Notes: For many years raisin pie was served with the meal prepared for family and friends following a funeral. The probable reason was that this pie could be made at any season and kept well when prepared a day or two before the funeral. Raisin and schnitz (apples) pies are still known and referred to as funeral pies.
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