Pennsylvania Dutch Recipes
Pennsylvania Dutch Funeral Pie
Ingredients
- Pastry for two-crust pie
- 2 cups raisins
- 2 cups water
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1 pinch salt
- 1 tablespoon cider vinegar
- 3 tablespoons unsalted butter
Instructions
- Heat the oven to 400 degrees F. Line a pan with half the pastry and chill.
- Place the raisins and 2/3 cup of the water in a heavy-bottom saucepan and heat over medium heat for 5 minutes.
- Combine the sugars, cornstarch, spices and salt into a bowl and, mixing all the time, slowly add the remaining 1 1/3 cups water. Add this mixture to the heating raisins. Cook and stir this until the mixture begins to bubble.
- Add the vinegar and butter, and heat until the butter is melted, stirring it in. Cool until just warm.
- Pour into the prepared shell and top with the second crust.
- Bake for 25 minutes or until golden.
- Cool.