Raisin Pie Funeral Pie Recipes

OLD FASHIONED RAISIN PIE I

This recipe was given to me 41 years ago by my husband's grandmother.

Provided by Linda

Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes

Yield 8

Number Of Ingredients 9

Old Fashioned Raisin Pie I image

Steps:

Combine raisins and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter or margarine. Cool slightly.
Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.

Nutrition Facts : Calories 408.8 calories, Carbohydrate 64.6 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 324.7 mg, Sugar 34.9 g

Ingredients

2 cups raisins
2 cups water
½ cup packed brown sugar
2 tablespoons cornstarch
½ teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon distilled white vinegar
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

RAISIN PIE (ROSINA PIE, "FUNERAL PIE")

This is an adopted recipe from the Great Recipezaar Adoption Programme. I've read a lot about the Funeral Pie and when it was up for adoption, I grabbed it.

Provided by Vnut-Beyond Redempt

Categories Pie

Time 3h40m

Yield 1 Pie

Number Of Ingredients 9

Raisin Pie (Rosina Pie,

Steps:

Wash raisins and soak in cold water for 3 hours. Drain.
Combine the 2 cups water, the raisins, sugar and flour which have been mixed together, salt, lemon juice and rind, and the egg. Mix thoroughly and cook over hot water for 15 minutes, stirring occasionally.
Cool. Pour into pastry-lined pan. Cover with narrow strips of dough, crisscrossed.
Bake at 450-F for 10 minutes.
Reduce heat to 350-F and bake 30 minutes.

Nutrition Facts : Calories 1802.3, Fat 5.9, SaturatedFat 1.7, Cholesterol 186, Sodium 688, Carbohydrate 446.3, Fiber 9.1, Sugar 387.4, Protein 14.8

Ingredients

1 cup raisins
2 cups water
1 1/2 cups sugar
4 tablespoons flour
1 egg, well beaten
1 lemon, juice of
2 tablespoons lemons, rind of, grated
1/4 teaspoon salt
pastry crust

RAISIN PIE

Categories Sauce Bake Steam Raisin Pastry Boil

Yield makes one 9-inch pie

Number Of Ingredients 9

Raisin Pie image

Steps:

Combine the raisins, water, and lemon juice in a heavy saucepan over medium-high heat and boil for about 20 minutes, until the raisins are plump. Drain the raisins and return them to the saucepan.
Combine the corn syrup, flour, and sugar, mix well, then add to the raisins and cook over medium-low heat for about 25 minutes, until thick. Look for a stiff consistency similar to mincemeat, with a thick, caramel-like sauce. Remove from the heat and stir in the nuts. Let cool.
Preheat the oven to 350°F. Line a 9-inch pie plate with 1 rolled-out crust. Spread the filling evenly in the crust. Brush the rim of the crust with the egg wash or water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top. Brush the top with egg wash if you like.
Bake for 30 minutes, until golden brown. Cool on a wire rack for about 2 hours before slicing.

Ingredients

1 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
2 1/2 cups raisins
1 1/2 cups water
1 tablespoon lemon juice
3/4 cup light corn syrup
2 tablespoons all-purpose flour
2 tablespoons sugar
1/2 cup coarsely chopped nuts
1 egg plus 1 tablespoon water (optional), for egg wash