Funeral (Raisin) Pie 1 1/2 c Seedless raisins
2 c Water
1 To 1/2 c
4 tb Flour
3 Eggs -- seperated
1 Inch salt
1/2 Stick butter -- melted
Juice of 1 lemon
2 ts Grated lemon rind
2 tb Sugar -- for meringue
1 Baked 9 inch pie shell
Sugar
In a 2 quart saucepan combine the raisins, 1-1/2 cup of the water,
and 1 cup of the sugar. Bring to a boil. In a bowl combine the
remaining 1/2 cup water, the remaining 1/2 cup sugar, plus the flour,
eggyolks, and salt. Blend well and add to the raisis 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 shelland cover with the meringue. Bake at 350 for about 10
minutes, or until golden brown.
Funeral (Raisin) Pie printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return. |