Raisin Pie Rosina Pie Funeral Pie Recipes

OLD FASHIONED RAISIN PIE I

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.

RAISIN PIE (ROSINA PIE, "FUNERAL 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.

RAISIN PIE (FUNERAL PIE)

Steps:

• 1. Rinse raisins. Place in sauce pan and cover with 1/4" of water.
• 2. Add sugar. Bring to a boil.
• 3. Add cornstarch mixed with a small amount of cold water. Mix well. (this thickens the mixture)
• 4. Pour into the pie shell. Mix topping ingredients to make a crumb topping. Sprinkle on top of the pie. Bake at 375 for 30-45 minutes.

RAISIN PIE

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.