Funeral Pie
DARColonial
Ingredients
1 each 9 inch prepared pie crust, baked and cooled
INGREDIENTS
4 each egg yolks
1 cup granulated sugar
2 Tbsp all-purpose flour
1 tsp salt
2 cups milk
2 Tbsp unsalted butter
2 tsp vanilla extract
1 1/2 cup raisins
MERINGUE
3 each egg whites
6 Tbsp granulated sugar
1/4 tsp cream of tartar
Description
Patriot: Linda Garrett submitted for her Pennsylvania Dutch Patriot(s)
Patrick Anderson 1719 - 1793
Job Harvey 1738 - 1820
Lawrence Fix 1759 - 1822
Location: Pennsylvania
Also called Raisin Pie and Rosina Pie (German for raisin). For many years raisin pie was served with the meal prepared for family and friends at the wake following a funeral.
The probable reason was that this pie could be made at any season and kept well when prepared a day or two before the funeral. It does not need refrigeration. Some recipes include milk, making it more like a custard pie, and others include water, but they all seem to agree on the necessity of a double-crusted pie, usually with a lattice top.
This pie traditionally is served at funerals of Old Order Mennonites and Amish.
Directions
To make the filling, in a mixer set on medium speed or by hand, beat the egg yolks for about 2 minutes. In a separate bowl, whisk together the 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 fiom the beater blade or spoon.
Scald the milk, then add it very slowly to the egg mixture while continuously beating.
Pour the baner into a saucepan. Add the butter and cook over medium heat, stirring constantly, until the custard thickens; this will take 3 to 5 minutes. Do not let boil. Remove fr'm the heat and stir in the vanilla and the raisins. Cover immediately with piastic wrap, being careful not to touch the surface.
Preheat the oven to 325'F.
To make the meringue, beat the egg whites to stiff peaks. Slowly beat in the 6 tablespoons sugar and and the cream of tartar.
While the filling is still hot, pour it into the crust. Top immediately with the meringue and spread to the edges. Bake for 20 to 25 minutes until browned. Cool on a rack. Serve warm or at room temperature.