Old Fashioned Funeral Pie Recipe 45
OLD FASHIONED FUNERAL PIE
Made year round, this classic Amish dish is loaded with sweet flavors that work perfectly together. Made with cinnamon, all spice and a handful of raisins, Old Fashioned Funeral Pie is rich and moist, and sure to be a hit with the whole family. Additionally, this recipe calls for orange juice, brown sugar, and chopped walnuts, which makes this recipe something quite special. Make this pie for the holidays or another special occasion where you'd bring food, and it's sure to be a hit. There's nothing to mourn here - not only is this pie an old family favorite, it also uses ingredients you probably already have on hand. Homemade pie recipes don't come any easier than this.
Provided by RecipeLion.com Test Kitchen
Categories Pies
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Place raisins into a 2 quart saucepan with the water and orange juice and cook on medium heat for 5 minutes until raisins are plump. Meanwhile, combine the sugars, cornstarch and spices in a small bowl and stir well. Gradually add this to the raisin mixture and cook and stir for about 5 minutes until mixture thickens and bubbles.
- Off the heat add nuts, butter and vinegar and stir to combine. Spoon mixture into the bottom piecrust, top with the second crust and crimp tightly. Cut slits in the top crust for steam to escape and brush lightly with beaten egg. Bake 25-30 minutes until golden brown and crust is completely baked.
- Cool on wire rack until completely cool before slicing to serve.
OLD FASHIONED FUNERAL PIE RECIPE - (4/5)
Provided by JimMac
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Place raisins into a 2 quart saucepan with the water and orange juice and cook on medium heat for 5 minutes until raisins are plump. Meanwhile, combine the sugars, cornstarch and spices in a small bowl and stir well. Gradually add this to the raisin mixture and cook and stir for about 5 minutes until mixture thickens and bubbles. Off the heat add nuts, butter and vinegar and stir to combine. Spoon mixture into the bottom piecrust, top with the second crust and crimp tightly. Cut slits in the top crust for steam to escape and brush lightly with beaten egg. Bake 25 30 minutes until golden brown and crust is completely baked. Cool on wire rack until completely cool before slicing to serve.
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