Foodie Friday - Funeral pie

Funeral Pie doesn't sound very much fun.  Its origins are in the Amish community where it would be taken to a person's wake.  It is also known as Raisin Pie – it was popular because it could be made a few days ahead and its ingredients were always on hand.

Funeral Pie (traditional recipe from the Amish America website)

Pastry for double-crust pie (9 inches)

2 cups raisins

2 cups water

1/2 cup sugar

2 tablespoons flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup chopped walnuts

1 teaspoon grated lemon rind

1 tablespoon lemon juice

1 tablespoon unsalted butter

Soak the raisins in the water for 30 minutes.

Combine the sugar, flour, cinnamon and salt in a small bowl. Add to the raisins and mix. Cook over medium heat until the mixture thickens, about 8 minutes. Remove from heat and stir in the walnuts, grated lemon rind and juice.

Let the raisin mixture cool until just barely warm. Pour mixture into prepared 9-inch pie shell.

Add the top crust and bake at 400 degrees for 30 to 40 minutes until the crust is golden brown.