Many mourners traveled long distances to attend funerals, so they were fed before returning home. This is what many believe started the hosting of meals after funerals. Wake anybody?
This pie can be made at any season since raisins are plentiful. The pie keeps well when prepared a day or two before the funeral. It does not need refrigeration. The necessity of a double-crust, usually with a lattice top, is thought to be for making the transport of the pie easier.
Friends would bring this pie in hopes that the natural sweetness from the raisins would console mourners and the dark raisin pie is deemed appropriate for a somber occasion.
This pie is still traditionally served at funerals of Old Order Mennonites and Amish.
image from google
Old Fashioned Raisin Pie
2 cups Raisins
2 cups Water
1/2 cup Brown Sugar
2 tablespoons Corn Starch
1/2 teaspoon Cinnamon
1/2 teaspoon Salt
1 tablespoon Vinegar
1 tablespoon Butter
1 Double Pie Crust - unbaked
* preheat oven to 425 degrees
* Combine raisins and water. Boil for 5 minutes.
* In a separate bowl combine brown sugar, corn starch, cinnamon and salt. Stir together until there are no clumps remaining and add to the raisins.
* Stir until the liquid is clear and thick, and remove from the heat.
* Stir in vinegar and butter. Cool slightly before pouring in to an unbaked pie crust.
* Cover with pastry or lattice strips
* Bake for 30 minutes or until crust is golden brown.
This delicious pie really brings out the best in raisins. The flavors are similar to a pecan pie, but the texture is different. The raisins are plump and soft, not chewy at all. You could add nuts to the recipe for more crunch. Plus this recipe came from Sun-Maid, so you know it's slammin'
image from google