Funeral Pie

Prep Time: 1 Hour
Yields: 8 Servings

Comment:
As its name suggests, this pie was often served after a funeral. The dessert, also known as raisin pie, is still eaten after funerals among the Amish in America.

Ingredients:
2 cups raisins
2 cups water
½ cup brown sugar
½ cup sugar
3 tbsps cornstarch
½ tsp cinnamon
½ tsp allspice
¼ tsp salt
1 tbsp cider vinegar
2 tbsps butter
1 tbsp grated orange zest
2 (9-inch) prepared pie crusts

Method:
Preheat oven to 400°F. Press 1 (9-inch) pie crust firmly into pie pan. In a heavy-bottomed Dutch oven, heat raisins and 2/3 cup of water over medium-high heat. Simmer 5 minutes. In a separate bowl, combine sugars, cornstarch, cinnamon, allspice and salt. Whisk in remaining water, blend well then add mixture to simmering raisins. Stir constantly until mixture bubbles. Add vinegar, butter and zest. Continue to cook until butter melts. Remove and allow mixture to cool until lukewarm. Pour filling into unbaked pie shell. Top with second piecrust and crimp edges in a decorative fashion. Cut 2–3 slits in top of crust to vent steam. Bake 25–30 minutes or until crust is golden brown and pie is bubbling. Cool completely before slicing.