Pennsylvania Dutch Funeral Pie recipe

1/2 cup granulated sugar
1 3/4 cups water
2 1/2 cups seedless raisins
2 teaspoons grated lemon zest (yellow part only)
2 tablespoons lemon juice
2 tablespoons butter
Prepared pastry for two-crust 9-inch pie, unbaked

Heat oven to 400 degrees F.

Mix cornstarch with sugar, then gradually stir in the water. Add raisins and cook over low heat, stirring constantly, until mixture thickens. Remove from heat and add the grated lemon zest, juice and butter.

Pour filling into prepared pie shell. Place top crust over pie, crimp and trim edges, and cut slits to allow for escaping steam. Bake 30 minutes or until done.

Makes 8 servings.

NOTE: If preferred, cut top pastry into strips and place lattice-style over filling.

Per serving: Cal 400 (25% fat) Fat 12 g (4 g sat) Fiber 3 g Chol 8 mg Sodium 258 mg Carb 75 g Calcium 29 mg