Funeral Pie

Funeral Pie

15

"This a pie seen quite often in Amish homes. Because it is easy, quick, and made from non-seasonal ingredients, it was often taken to the family of those grieving over a passing."
Saved
Save
I Made it Rate it Share Print

Ingredients

4 h 15 m servings 374 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 68.1g
  • 22%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (205 degrees C). Line a pan with half the pastry and chill.
  2. Place the raisins and 2/3 cup of the water in a saucepan and heat over medium heat for 5 minutes.
  3. Combine the sugars, cornstarch, spices, and salt in a bowl and, mixing all the time, slowly add the remaining water. Add this mixture to the heating raisins. Cook and stir until the mixture starts to bubble. Add the vinegar and butter and heat until the butter is melted. Cool until room temperature.
  4. Pour into the prepared shell and top with the second crust. Bake 25 minutes or until golden. Cool completely before serving.

Reviews

15
  1. 16 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Very sweet, very rich, VERY delicious - made even richer and more delicious by the dollops of double cream we served it with. If you want a festive pie (for example if you really hated the pers...

Most helpful critical review

"Funeral pie" is a recipe that mainstream American cookbooks have featured for years (I have several 1930s cookbooks that feature it). Its reputation as a pie for mourners is well-established, b...

Very sweet, very rich, VERY delicious - made even richer and more delicious by the dollops of double cream we served it with. If you want a festive pie (for example if you really hated the pers...

This was very good. Made for my mother who loves raisins. I don't care for them in quite such abundance (don't care for mincemeat, either). I made this twice. Once as-is (I think every recipe d...

This pie was absolutely delicious! And everyone got a big kick out of the name!

"Funeral pie" is a recipe that mainstream American cookbooks have featured for years (I have several 1930s cookbooks that feature it). Its reputation as a pie for mourners is well-established, b...

I substituted dried fruit medaly (Australian) with dried apple apricot peaches sultanas etc. Definately a keeper. Yummmmmmmmmmmmmmmmm

This is a lovely pie: an excellent taste, and so easy to make. My family loved it, I'll be sure to make it again!

This was delicious, like a sweeter, subtler version of mincemeat pie. Everyone in the family liked it, but we did change the name to "Amish Raisin Pie" because "Funeral Pie" was a little morbid.

This was the greatest Thanks for the recipe I'll use this alot

I'm English and when I baked this pie for my family they found it wonderfully unusual, and very delicious. I love it; it really wasn't very difficult and the result was spot on. I'll keep this r...