Raisin or \"funeral\" pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Seeded raisins |
| 2 | cups | Water |
| 1½ | cup | Sugar |
| 4 | tablespoons | Flour |
| 3 | Eggs; separated | |
| 1 | pinch | Salt |
| ½ | Stick butter; melted | |
| 1 | Lemon; juice of | |
| 2 | teaspoons | Grated lemon rind |
| 2 | tablespoons | Sugar for the meringue |
| 1 | Baked 9-inch pie shell | |
Directions
Dessert among the Pennsylvania Dutch is almost always pie. This one is so named because in the old days it was often served to weary travelers who had come to the house for a funeral. It is good for the sad sick soul, and very good without the grief. But we must remember that these people see balance in all things, just as the "seven sweets and seven sours" (see Pickled Eggs).
Now, after that involved description, let us get on to the pie.
In a 2-quart saucepan combine the raisins, 1-½ cups of the water, and 1 cup of the sugar. Bring to a boil. In another bowl combine the remaining ½ cup water, the remaining ½ cup sugar plus the flour, egg yolks, and salt. Blend well and stir into the raisin mixture. Continue stirring until thickened. Remove from the heat and stir in the butter, lemon juice, and rind.
Allow to cool slightly.
In the meantime, prepare the meringue. Whip the egg whites until they form stiff peaks. Whip in the sugar. Pour the raisin mixture into the baked pie shell and cover with the meringue.
Bake at 350ø for about 10 minutes, or until golden brown.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .