ARCHIVES: Funeral Pie





Funeral Pie:
(you need a pastry for a double crust pie.)

2 c. raisins
1 c. orange juice
1 c. water
1 t. grated orange peel
3/4 c. plus 1 Tbs. sugar
2 Tbs. cornstarch
3/4 t. allspice
1/8 t. nutmeg
1/2 c. chopped walnuts
1 egg, beaten

Preheat oven to 425. Combine raisins, O.J., water, and rind in saucepan. Heat to boiling. Reduce heat, simmer 5 minutes. Combine 3/4 c. sugar, cornstarch, allspice and nutmeg in small bowl. Stir slowly into raisin mixture until thickened (2 minutes.) Stir in lemon juice and nuts. Pour into shell. Top with crust and vent. Brush on egg, sprinkle on sugar. Bake ‘til crust is golden brown and insides are bubbly.

(Hey—start the New Year out right! Don’t use this pie except for fun. I can’t remember if this is a Shaker or a Pennsylvania Dutch recipe. Let’s say Shaker since the last one was Amish! Love Sue Anne)