Amish Funeral Pie Recipe

Amish Funeral Pie Recipe

This pie traditionally is served at funerals of Old Order Mennonites and Amish.  This pie became a favorite of Mennonite cooks because the ingredients were always available and the 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.
Funeral Pie is also known as Raisin Pie and Rosina Pie (German for raisin).
For many years Funeral Pie or Raisin Pie was served with the meal prepared for family and friends at the wake following a funeral.  When a friend or neighbor passed away, it was common to take a gift of food to pay your last respects.
Before there was refrigeration, fresh fruits were not readily available, but most homes had dried raisins on hand.

 Ingredients

• 2 cups raisins
• 1 cup water
• 1 cup orange juice
• 1/2 cup packed light brown sugar
• 1/2 cup white sugar
• 3 tablespoons cornstarch
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground all spice
• 1 cup coarsely chopped walnuts
• 1 pinch salt
• 1 tablespoon cider vinegar
• 3 tablespoons unsalted butter
• 1 double - crust pie crust - homemade or frozen prepared
• 1 egg, beaten well

Directions:

1. Preheat oven to 400 degrees F.
2. Place raisins into a 2 quart saucepan with the water and orange juice and cook on medium heat for 5 minutes until raisins are plump. 
3. Combine the sugars, cornstarch and spices in a small bowl and stir well. Gradually add to the raisin mixture and cook and stir for about 5 minutes until mixture thickens and bubbles.
4. Off the heat add nuts, butter and vinegar and stir to combine. 
5. Spoon mixture into the bottom piecrust, top with the second crust and crimp tightly. 
6. Cut slits in the top crust for steam to escape and brush lightly with beaten egg. 
7. Bake 25 30 minutes until golden brown and crust is completely baked.
8. Cool on wire rack until completely cool before slicing to serve

 

Try Amish Fried Pies. The recipe is HERE

 

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