Raisina Funeral Pie Recipes

OLD FASHIONED FUNERAL PIE

Steps:

• Preheat oven to 400 degrees F.
• Place raisins into a 2 quart saucepan with the water and orange juice and cook on medium heat for 5 minutes until raisins are plump. Meanwhile, combine the sugars, cornstarch and spices in a small bowl and stir well. Gradually add this to the raisin mixture and cook and stir for about 5 minutes until mixture thickens and bubbles.
• Off the heat add nuts, butter and vinegar and stir to combine. Spoon mixture into the bottom piecrust, top with the second crust and crimp tightly. Cut slits in the top crust for steam to escape and brush lightly with beaten egg. Bake 25-30 minutes until golden brown and crust is completely baked.
• Cool on wire rack until completely cool before slicing to serve.

RAISINA (FUNERAL PIE)

Steps:

• Beat the yolks in a bowl on medium speed for about 2 minutes. Whisk together 1 cup of sugar, the flour and the salt. Slowly add the sugar and flour mixture to the yolks. Beat this mixture until it falls in ribbons from the beater blade. Scald the milk; add it very slowly beating all the time.
• Pour yolk mixture into a saucepan. Add the butter or margarine to the saucepan. Cook while stirring, over medium heat, until the custard thickens; this will take 3 to 5 minutes. Do not let boil. Remove from heat, and add the vanilla and the raisins. Cover immediately with plastic wrap.
• Beat the egg whites to stiff peaks. Beat in, slowly, 6 tablespoons sugar and cream of tartar. Make sure the filling is still hot, and pour filling into the crust. Top right away with the meringue; spread to the edges.
• Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes, or until browned. Cool pie on wire rack. Serve warm or at room temperature.

RAISINA (FUNERAL PIE)

Steps:

• Beat the yolks in a bowl on medium speed for about 2 minutes. Whisk together 1 cup of sugar, the flour and the salt. Slowly add the sugar and flour mixture to the yolks. Beat this mixture until it falls in ribbons from the beater blade. Scald the milk; add it very slowly beating all the time.
• Pour yolk mixture into a saucepan. Add the butter or margarine to the saucepan. Cook while stirring, over medium heat, until the custard thickens; this will take 3 to 5 minutes. Do not let boil. Remove from heat, and add the vanilla and the raisins. Cover immediately with plastic wrap.
• Beat the egg whites to stiff peaks. Beat in, slowly, 6 tablespoons sugar and cream of tartar. Make sure the filling is still hot, and pour filling into the crust. Top right away with the meringue; spread to the edges.
• Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes, or until browned. Cool pie on wire rack. Serve warm or at room temperature.

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.