Raisin Pie (Rosina Pie, Funeral Pie)
Raisin Pie (Rosina Pie, Funeral Pie) recipe
Yield
6 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
raisins, seedless
|
|
| 2 | cups |
water
|
|
| 1 ½ | cups |
sugar
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| 1 |
eggs
well beaten |
*
|
|
| 1 |
lemon
juice of |
*
|
|
| 2 | tablespoons |
lemon zest
grated |
|
| ¼ | teaspoon |
salt
|
|
| 1 |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
raisins, seedless
|
|
| 473 | ml |
water
|
|
| 355 | ml |
sugar
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 1 | each |
eggs
well beaten |
*
|
| 1 | each |
lemon
juice of |
*
|
| 3E+1 | ml |
lemon zest
grated |
|
| 1.3 | ml |
salt
|
|
| 1 | x |
pie shell (9 inch)
|
|
Directions
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, criss-crossed.
Bake at 450℉ (230℃) F for 10 minutes. Reduce heat to 350℉ (180℃) and bake 30 minutes.
Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
